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Asian Chicken Noodle Salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Chicken and veggie noodle salad with seeds and nuts - simple and delicious!
Ingredients:
  • 1 (3 ounce) package ramen noodle pasta, crushed
  • 2 tablespoons butter, melted
  • 0.5 cup sunflower seeds
  • 0.5 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
  • 0.5 cup vegetable oil
  • 0.25 cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 0.25 cup white sugar
  • 1 tablespoon lemon juice
Instructions:
  • Preheat your oven to 350°F (175°C). Combine noodles, sunflower seeds, and pine nuts with melted butter in a large bowl, ensuring everything is well coated. Spread the mixture thinly on a baking sheet.
  • Bake in the preheated oven for 7 to 10 minutes, stirring occasionally, until perfectly toasted. Remove from oven and let cool briefly.
  • Combine the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas in a large bowl, ensuring that everything is well mixed.
  • Blend together the oil, vinegar, soy sauce, sugar, and lemon juice to make the dressing. Drizzle over the salad, toss well to coat evenly. Serve right away or chill in the fridge before serving.

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