Asian Chicken Noodle Salad
Description
This Asian chicken noodle salad recipe features ramen noodles, chicken, crunchy vegetables, plenty of seeds and nuts, and a soy sauce-vinegar dressing.
Ingredients
•
1 (3 ounce) package ramen noodle pasta, crushed
•
1/2 cup sunflower seeds
•
1/2 cup pine nuts
•
2 tablespoons butter, melted
•
3 cups shredded bok choy
•
1 cup diced, cooked chicken breast meat
•
5 green onions, thinly sliced
•
12 pods snow peas
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1 (5 ounce) can water chestnuts, drained
•
1/2 cup vegetable oil
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1/4 cup rice wine vinegar
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1/4 cup white sugar
•
1 tablespoon soy sauce
•
1 tablespoon lemon juice
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
3
Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
4
Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
5
Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.