Oriental Chicken Noodle Salad
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Ingredients
| 1 pkg. (3 oz.) | ramen noodle soup mix | | 2 tbsp. | butter | | 1/2 cup | sunflower seeds | | 1/2 cup | pinon (pine) nuts | | 3 | bok choy or | | leaf lettuce, shredded | | 5 | green onions, thinly sliced | | 1 cup | cooked breast of chicken, cubed | | 1 can (3 oz.) | water chestnuts | | 12 | snow peas |
Soy-Vinegar Dressing
| 1/2 cup | lite oil | | 1/4 cup | rice vinegar | | 1 tbsp. | lite soy sauce | | 1/4 cup | sugar | | 1/2 | lemon, juice of |
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Instructions
Combine all dressing ingredients and shake well in covered jar. Set aside for use later.
Crumble noodles fine (discard flavoring packet if included in package). Put butter in cake pan in 350°F oven until melted. Remove pan, add noodles, nuts, and seeds; salt and pepper to taste and toss to coat in butter. Oven bake until noodles are light brown, approximately 7 minutes. Cool.
In a large salad bowl combine balance of ingredients. Toss with prepared soy-vinegar dressing. Add the baked noodle mix and combine together.
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