ASIAN NOODLE SALAD

Asian Noodle Salad  
Makes 4 cups

1 cup bok choy (save the big outer leaves for stuffed cabbage and the remaining cabbage for a mild slaw)
3/4 cup snow peas or sugar snaps, chopped
½ cup red pepper, cut in matchsticks
½ cup carrots , cut in matchsticks
½ cup bean sprouts (optional)
1/4 cup green onions, sliced (the Asian way is very thin, on the bias, slanted)
cook in boiling water, cool:
1 3oz. Pkg ramen noodles, without the seasoning packet

Dressing:
Combine in a processor or blender:
1/4 cup sugar
1/4 cup orange juice
1/4 cup ketchup
1/4 cup vinegar
2 Tbsp. Thai chli garlic paste
2 Tbsp. Smooth peanut butter
1 Tbsp. Toasted sesame oil
2 cloves garlic
1 ½ tsp. Dry mustard
1 tsp. Soy sauce
1/4 t. salt
1/4 cup fresh cilantro, coarsely chopped.

Keep noodles, vegetables and dressing seperate until ready to serve. Break noodles in half into boiling water. Cook 3 minutes. Drain and rinse in cold water to stop cooking.

Process or mix all dressing ingredients except cilantro until smooth, then add cilantro and pulse just to combine. Toss with hands before serving-not more than 1 hour prior to serving.