This recipe looks like it has a huge amount of ingredients, but most of them are repeats and if you have a well-stocked pantry you’ll probably have a number of them already. This isn’t an overly complicated salad. It has just a few ingredients so be sure to hunt out the best and freshest that you can. Especially this time of year, make sure you find some really nice fresh snap peas to use. It makes a huge difference.

Ingredients of Asian Chicken Noodle Salad

• 1 cup of thin spaghetti, broken up before cooking
• 2 tbsp butter, me
• 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
• 5-ounces water chestnuts, sliced
• 12 pods snow peas
• 1/2 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1 tbsp soy sauce
• 1/4 cup white sugar
• 1 tbsp< lemon juice

How to Cook Asian Chicken Noodle Salad

★ 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.