This is a very basic and healthy recipe that is very easy to make. When I am full swing into my cycling season and riding a lot after work this recipe works very well for me because I can throw it in the oven once I get home and by the time I get my bike gear stowed and finish getting a shower it is close to being ready to eat. During the cycling season I will eat all the green beans and the entire fillet but during the off season I will make two meals out of this.

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This recipe is always a hit. If you make it for a pot-luck dinner be prepared to give the recipe because someone will ask you for it. When buying the bok choy try to get one with lots of greens and it shouldn’t be wilted. If you are eating this over several days I recommend keeping the toasted noodle/almond mix in a separate container then just add them as you eat the salad. If you mix it all together then refrigerate it the noodles will get soggy and past one day I don’t like to eat it that way. My sister-in-law loves this recipe and I hope you will too!

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