Crunchy Bok Choy Salad

Ingredients

• 1 cup bell pepper strips red very thin
• 3 cups bok choy thinly sliced
• 0.5 cup carrots shredded
• 3 tablespoons cider vinegar 
• 0.3 teaspoon pepper red crushed
• 0.5 teaspoon curry powder 
• 0.3 cup dry-roasted peanuts unsalted
• 0.3 cup diagonally cut green onions 
• 3 tablespoons soya sauce low-sodium
• 2 teaspoons peanut butter 
• 3 ounce japanese ramen noodles 
• 2 tablespoons sugar 

Equipment

• bowl
• frying pan
• whisk

Directions

1. To prepare dressing, combine first 6 ingredients in a large bowl; stir well with a whisk.
2. To prepare the salad, crumble noodles; discard seasoning packet.
3. Heat a nonstick skillet over medium-high heat.
4. Add peanuts; saute for 4 minutes or until browned.
5. Remove from heat.
6. Combine crumbled noodles, peanuts, bok choy, and the remaining ingredients in a large bowl.
7. Drizzle dressing over salad; toss gently to coat.
8. Serve immediately.