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Asian Chicken Noodle Salad

    1 (3 oz.) 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 oz.) can water chestnuts, drained
    12 pods 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 juice

  Preheat oven to 350F. 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.