Asian Chicken Noodle Salad
List of Ingredients
1 (3 ounce) package ramen noodles, crushed
2 tablespoons butter, melted
1/2 cup, hulled sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, sliced
1 cup chopped cooked chicken breast
1/2 cup waterchestnuts, sliced
12 snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juiceRecipe
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl, combine the noodles, butter, sunflower seeds and pine nuts. Toss evenly to coat and spread over cookie sheet. Bake until noodles are golden brown, approximately 7 minutes. Remove from oven and set aside to cool.
3 In a large bowl combine noodle mixture, bok choy, green onions, chicken, water chestnuts and peas.
4 Prepare the dressing by blending together the oil, vinegar, soy sauce, sugar and lemon. Pour over salad and toss to evenly coat. Serve immediately or refrigerate until chilled.
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