This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.

Angel
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

736 calories; 55.8 g total fat; 42 mg cholesterol; 1055 mg sodium. 43.8 g carbohydrates; 20.4 g protein; Full Nutrition

Reviews (156)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2006
Awesome salad!!! But please do not use the 2 tbsp. of butter to toast the nuts & noodles. It is completely unnecessary and simply adds fat and calories. If you have peanut oil substitute it for the vegetable oil too. It has a more complementary flavor for this recipe. Also this salad is really good without chicken as well. I served it as a side dish to roasted chicken instead of tossing the chicken in it. I used less of the dressing this way which cut down on fat and calories too. Overall great recipe! Read More
(133)

Most helpful critical review

Rating: 3 stars
01/02/2005
The salad was great but the dressing was not to our taste. It also seemed like way too much dresssing for this amount of salad. Read More
(5)
211 Ratings
  • 5 star values: 157
  • 4 star values: 38
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/07/2006
Awesome salad!!! But please do not use the 2 tbsp. of butter to toast the nuts & noodles. It is completely unnecessary and simply adds fat and calories. If you have peanut oil substitute it for the vegetable oil too. It has a more complementary flavor for this recipe. Also this salad is really good without chicken as well. I served it as a side dish to roasted chicken instead of tossing the chicken in it. I used less of the dressing this way which cut down on fat and calories too. Overall great recipe! Read More
(133)
Rating: 5 stars
06/07/2006
Awesome salad!!! But please do not use the 2 tbsp. of butter to toast the nuts & noodles. It is completely unnecessary and simply adds fat and calories. If you have peanut oil substitute it for the vegetable oil too. It has a more complementary flavor for this recipe. Also this salad is really good without chicken as well. I served it as a side dish to roasted chicken instead of tossing the chicken in it. I used less of the dressing this way which cut down on fat and calories too. Overall great recipe! Read More
(133)
Rating: 4 stars
07/23/2003
Very good salad Xing Jin (cool name)! I changed it up a bit but with really good results. Instead of using bok choy I used a package of pre-shredded cabbage a handful of bean sprouts in place of the snow peas and slivered almonds instead of the sunflower seeds. I added a splash of sesame oil to the dressing for extra flavor. The dressing was really good. I only used 1/4 cup of oil and that seemed ample enough. Mine did get a little soggy after sitting a while so I suggest using the dressing over individual servings if you don't plan on eating it all in one sitting. Will pass this one on. Read More
(65)
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Rating: 5 stars
01/07/2003
WOW! This dish is delish! I needed it to be especially easy and quick so I used fully cooked rotisserie chicken from my supermarket deli and cut it up while the noodles and nuts were cooking. Instead of a 1/4 Cup sugar I only used 2 TBS. and it was just right. I also added about a cup of shredded coleslaw. Adding 1/4 Cup each of sesame and peanut oil instead of 1/2 Cup vegetable oil made the dressing very authentic. My husband loved it. I'll be making this again. Thanks!:) Read More
(61)
Rating: 5 stars
09/09/2003
This salad was unique and delicious! I didn't care for the bok choy idea so I used shredded Nappa cabbage. Eliminated the melted butter and used 1t sesame oil for a more authentic taste. Yum! Thanks Xing Jin. Read More
(40)
Rating: 5 stars
05/26/2003
I just served this salad at a potluck and everyone loved it. I substituted pre-shredded cabbage and carrots which made it faster and slivered almonds for the pine nuts (a little cheaper). It was very crunchy and the dressing made it tangy!! Read More
(21)
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Rating: 5 stars
06/04/2003
This is a delicious more "authentic" ramen salad recipe. However the flavors tend to weaken quickly and it isn't nearly as tasty the next day. My solution? Eat it all and don't save the leftovers. Read More
(20)
Rating: 5 stars
01/21/2004
Soooo Tasty! Uses a combination of napa and bokchoy for the greens and added packaged slivered carrots. Reduced the oil to 1/4 cup for the six serving recipe and toasted the noodles without any butter. Was wonderful and lower in fat. Read More
(20)
Rating: 5 stars
01/20/2011
Everyone loves this salad! I make it without chicken and it's just as addictive. Read More
(18)
Rating: 5 stars
04/21/2005
This is soooo good!! My whole family loved it and my friend at work made me trade her lunches when I brought some in (She had Subway). I did use cabbage instead of bok choy lessened the sugar a little and added a couple splashes of sesame oil for some extra flavor. Read More
(16)
Rating: 3 stars
01/02/2005
The salad was great but the dressing was not to our taste. It also seemed like way too much dresssing for this amount of salad. Read More
(5)