Ultimate Asian Chicken Noodle Salad Recipe at MyDish

Ultimate Asian Chicken Noodle Salad

4 stars based on 2 reviews Rate this Recipe

Method

  • 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 and bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted.
  • 4. Remove from heat, and cool slightly.
  • 5. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, Coleslaw and snow peas.
  • 6. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice.
  • 7. Pour over salad, and toss to evenly coat.
  • 8. Serve immediately, or refrigerate until chilled.

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    Ingredients

    • 1 (3 ounce) package ramen noodle pasta. crushed
    • 30 g Butter melted
    • 65 g  sunflower seeds
    • 70 g pine nuts
    • 210 g shredded bok choy
    • 5 green (Spring) onions thinly sliced
    • 140 g diced. cooked chicken breast meat
    • 140 g water chestnuts. drained
    • 40.8 g  snow (mange tout) peas
    • FOR THE DRESSING
    • ¼ cup sesame oil
    • ¼ cup Peanut oil
    • 60 ml  rice wine vinegar
    • 15 ml soy sauce
    • 2 Tblsp palm sugar
    • 15 ml lemon juice

    By Views 1018  Added Sat Aug 29 2009


    I love this recipe because it again reminds me of my time in Thailand. Can't wait to go back!

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