Wednesday, April 22, 2009

Asian Chicken Noodle Salad

With summer like weather upon us, it's nice to have some meals that don't require heating up the kitchen.

  • 1 (3 oz.) package ramen noodle pasta, crushed
  • 1 TBS peanut oil**
  • 1/2 c. sunflower seeds
  • 1/2 c. pine nuts
  • 3 c. shredded bok choy
  • 5 green onions, thinly sliced
  • 1 c. diced, cooked chicken breast meat
  • 1 (5 oz.) can water chestnuts, drained
  • 12 pods snow peas
  • 1/2 c. vegetable oil
  • 1/4 c. rice vinegar
  • 1 TBS soy sauce
  • 1/4 c. white sugar
  • 1 TBS lemon juice


  1. Preheat oven to 350 F
  2. In a large bowl, mix the noodles, sunflower seeds, and pine nuts with the peanut oil until evenly coated. Spread the mixture in a thin layer on a baking sheet.
  3. Bake 7 to 10 minutes in the oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
  4. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
  5. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

Serves 4

** you can substitute canola or vegetable oil if you prefer