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Asian Inspired Salad using Ramen Noodles two ways on a bed of crunchy Bok Choy and topped with crisp apples, cucumbers, carrots and celery and a seasoned crunchy Noodle and Almond mix.
Two 6 ounce packages of ramen – cook one and reserve, crumble the other
1 each cucumber
1 each green apple
1 each carrot
1 stalk each celery
Approx. 4 ounces slivered almonds
1 each head of bok choy
1 each head of red cabbage
4-6 ounces of Litehouse® Sesame Ginger
Fresh parsley - garnish
Cut the about four bok choy leaves into large ribbons, bias cut the celery stalk, julienne half of the apple, using a peeler ribbon the carrot – set this all aside in a bowl.
After cooking the one package of ramen noodles, in a bowl julienne about a ½ cup of the red cabbage and mix together with the sesame ginger dressing.
In a hot sauté pan, place the almonds and the reserved ramen (dry) in the pan with 3 tablespoons of butter and toast.
Once all three parts are complete – place the bok choy in the center of a plate, top with the cooked noodles and cabbage with the dressing, top that with the other toppings and finish the plate with the toasted dry ramen and almonds.