Salvation Salad

This recipe comes from my friend Valerie. She likes unique recipes that are different, but easy. I think this one qualifies. Try it!

Ingredients
1 bok choy - cleaned, de-veined, and ripped into bite size leafs
1 nappa cabbage - cleaned, de-veined, and ripped into bite size leafs
5 green onions washed and chopped
1 pkg Ramen Noodles chicken flavor
8 oz sliced almonds
1 c melted butter
½ c Canola Oil
¼ c apple cider vinegar
5 tbsp sugar
1 tbsp soy sauce

Directions
Clean, de-vein, and rip into bite size leafs the bok choy and nappa cabbage - place in a large salad bowl. Add green onions and toss – place in the fridge. Break uncooked Ramen Noodles into pieces and toss quickly with ½ cup melted butter in a mixing bowl. Spread noodles onto a lined cookie sheet and sprinkle with the Ramen Noodle Seasoning packet. Place under broiler until lightly toasted – set aside. Toss sliced almonds and remaining butter quickly in mixing bowl. Place under broiler until lightly toasted – allow to cool. In a dressing carafe – place oil, vinegar, sugar, and soy sauce – shake vigorously until blended and sugar is dissolved. When you’re ready to serve – toss almonds and noodles into salad mix. Serve with dressing.

The original recipe calls for the dressing to be tossed in with the salad before you serve it. I have adapted that and offer it with the specified dressing in a carafe as well as a bottle of ranch because not everyone likes the dressing, but everyone loves the salad. Also, this makes a huge salad and we always have extra. Saving it after it’s been tossed with the dressing causes the noodles and almonds to get soggy.

Asian Beef & Noodle Bowl

The kids enjoyed this dinner. It was super quick. I recommend you have everything ready before you even start boiling the water. I added some fresh Italian garlic bread to complete this one dish meal.

Ingredients
4 c water
2 - 3 oz packages Ramen Noodles (any flavor)
2 tsp chili oil or 2 tsp cooking oil plus 1/8 tsp cayenne pepper
12 oz beef flank steak or top round steak, cut into thin bite-size strips
1 tsp grated fresh ginger
2 cloves garlic, minced
1 c beef broth
2 tbsp soy sauce
2 c baby spinach leaves
1 c shredded carrots
1/4 c snipped cilantro (I did not use the cilantro as I am not a big fan of it)

Directions
In a large saucepan, bring the water to boiling. If desired, break up noodles. Drop noodles into boiling water (discard the flavor packets or save for another use). Return to boiling. Boil for 2-3 minutes or until noodles are tender but still firm. Drain noodles. Set aside.
Heat oil over medium-high heat. Add beef, ginger & garlic. Cook & stir for 2-3 minutes until beef is desired doneness. Stir in beef broth & soy sauce. Bring to boiling. Reduce heat.
Add spinach, carrots & cooked noodles to skillet. Stir to combine. Heat through. Stir in cilantro, if using, just before serving.