"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Asian Chicken Noodle Salad Recipe

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This recipe for Asian Chicken Noodle Salad, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Larsen
Added: Thursday, January 12, 2006


1 (3 oz) pkg. ramen noodle pasta, crushed
2 T butter, melted
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 wine vinegar
1 T. soy sauce
1/4 C white sugar
1 T lemon juice

Preheat oven to 350 degrees. 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.

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