Asian Chicken Noodle Salad

Ingredients

Contains: milk, wheat, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (3 ounce) 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 ounce) 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Toss the crushed ramen noodles with the melted butter, sunflower seeds and pine nuts, then spread on a baking sheet.

2. Toast in the oven for 8 to 10 minutes, stirring once, until golden. Let cool completely.

3. Whisk the vegetable oil, rice wine vinegar, soy sauce, white sugar and lemon juice in a small bowl until the sugar dissolves.

4. Bring a pan of boiling water to a boil. Add the snow peas and cook for 1 minute, then drain and rinse under cold water.

5. Slice the snow peas thinly on a diagonal. Place them in a large bowl with the shredded bok choy, sliced green onions, drained water chestnuts and diced cooked chicken.

6. Refrigerate the chicken and vegetable mixture and the dressing for about 15 minutes to chill (optional).

7. Just before serving, pour the dressing over the salad and toss well.

8. Add the toasted noodle, seed and nut mixture, toss once more, and serve immediately.