Name: Asian Chicken Noodle Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Ramen noodle pasta, crushed - 1 (3 ounce) package; Butter, melted - 2 tablespoons; Sunflower seeds - ½ cup; Pine nuts - ½ cup; Shredded bok choy - 3 cups; Green onions, thinly sliced - 5; Diced, cooked chicken breast meat - 1 cup; Water chestnuts, drained - 1 (5 ounce) can; Snow peas - 12 pods; Vegetable oil - ½ cup; Rice wine vinegar - ¼ cup; Soy sauce - 1 tablespoon; White sugar - ¼ cup; Lemon juice - 1 tablespoon

Ingredients for - Asian Chicken Noodle Salad

1. Ramen noodle pasta, crushed 1 (3 ounce) package

2. Butter, melted 2 tablespoons

3. Sunflower seeds ½ cup

4. Pine nuts ½ cup

5. Shredded bok choy 3 cups

6. Green onions, thinly sliced 5

7. Diced, cooked chicken breast meat 1 cup

8. Water chestnuts, drained 1 (5 ounce) can

9. Snow peas 12 pods

10. Vegetable oil ½ cup

11. Rice wine vinegar ¼ cup

12. Soy sauce 1 tablespoon

13. White sugar ¼ cup

14. Lemon juice 1 tablespoon

How to cook deliciously - Asian Chicken Noodle Salad

1 . Stage

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.

2 . Stage

Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.

3 . Stage

In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.

4 . Stage

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.