Asian Chicken Noodle Salad
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Butter (melted)1 cup
Sunflower Seed1 cup
Pine Nut1 cup
Vegetable Oil1 cup
Rice Wine Vinegar1 tbsp
Soy Sauce1 cup
White Sugar1 tbsp
Lemon JuiceDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated
3
Spread the mixture in a thin layer on a baking sheet
4
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted
5
Remove from heat, and cool slightly
6
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas
7
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice
8
Pour over salad, and toss to evenly coat
9
Serve immediately, or refrigerate until chilled