Description
This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.
Ingredients
- 1 (3 ounce) package ramen noodle pasta, crushed
- 2 tablespoons butter, melted
- ½ cup sunflower seeds
- ½ 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
- ½ cup vegetable oil
- ¼ cup rice wine vinegar
- 1 tablespoon soy sauce
- ¼ cup white sugar
- 1 tablespoon lemon juice
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4