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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.