Asian Chicken Noodle Salad

Preparation Time: Approximately 15 Minutes

Cooking Time: Approximately 10 Minutes
Ready in: 25 Minutes

Servings: – 4

Ingredients Used:-

  • Crushed packaged ramen noodle pasta – 1 or 3 ounces.
  • Melted butter – 2 table spoons.
  • Sunflower seeds – ½ cup.
  • Pipe nuts – ½ cup.
  • Shredded bok choy – 3 cups.
  • Thinly sliced green onions – 5.
  • Cooked and diced chicken breast meat – 1 cup.
  • 5 ounce can of drained water chestnuts – 1.
  • Now peas – 12 pods.
  • Vegetable oil – ½ cup.
  • Rice wine vinegar – ¼ cup.
  • Soy sauce – 1 tables spoon.
  • White sugar – ¼ cup.
  • Lemon juice – 1 table spoon.

Instructions

  • Preheat the oven to a temperature of 175 degrees Celsius or 350 degrees Fahrenheit. Take a large sized bowl. Mix in this, the pine nuts, sunflower seeds and the noodles with melted butter till all of them get evenly coated. Spread this mixture on a baking sheet in the form of a very thin layer.
  • Bake this mixture in the oven for at least 7 to 11 minutes. Stir occasionally till it is evenly roasted. Remove the mixture from the heat and cool it slightly.
  • In a second large sized bowl toss together the bok choy, water chestnuts, green onions, snow peas, chicken and the noodle mixture.
  • The dressing should be prepared by blending the lemon juice, soy sauce, oil sugar and vinegar. Pour this dressing all over the salad and toss it up to evenly coat.
  • This salad can be served immediately after it has been prepared and can also be refrigerated until extremely chilled.
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