Ultimate Asian Chicken Noodle Salad

Name: Ultimate Asian Chicken Noodle Salad
Prep time: 5 min
Total time: 5 min
Cuisine: International
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; 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

Over a year ago 3,904 views

Prep: 5 mins

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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
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

Accompaniment

Description

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

Method

1
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.