asian chicken noodle salad

Ingredients

• Servings: 4
• 1 (3 ounce) package ramen noodle pasta, crushed
• 2 tablespoons butter, melted
• 1/2 cup sunflower seeds
• 1/2 cup pine nuts
• 3 cups shredded bok choy
• 5 green onions, thinly sliced
• 1 cup diced, cooked chicken breast meat
• 1 (5 ounce) can water chestnuts, drained
• 12 pods snow peas
• 1/2 cup vegetable oil
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1/4 cup white sugar
• 1 tablespoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). in a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. spread the mixture in a thin layer on a baking sheet.
• bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. remove from heat, and cool slightly.
• in a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
• prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. pour over salad, and toss to evenly coat. serve immediately, or refrigerate until chilled.