| Prep time: | 15 Min |
| Cook time: | 10 Min |
| Ready in: | 25 Min |
| SERVINGS: |
| Original yield: 4 servings |
INGREDIENTS
* 1 (3 ounce) package ramen noodle pasta, crushed
* 2 tablespoons butter, melted
* 1/2 cup sunflower seeds
* 1/2 cup pine nuts
* 3 cups shredded bok choy
* 5 green onions, thinly sliced
* 1 cup diced, cooked chicken breast meat
* 1 (5 ounce) can water chestnuts, drained
* 12 pods snow peas
*
* 1/2 cup vegetable oil
* 1/4 cup rice wine vinegar
* 1 tablespoon soy sauce
* 1/4 cup white sugar
* 1 tablespoon lemon juice
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
* Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
* In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
* 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.
