Crunchy Asian Chicken Noodle Salad with Toasted Seeds

Recipe Collection: Salads

Crunchy Asian Chicken Noodle Salad with Toasted Seeds elevates your meal with a vibrant dish that combines the satisfying crunch of toasted ramen noodles, sunflower seeds, and pine nuts with tender chicken and fresh vegetables. This non-vegetarian recipe is perfect for those following an Asian cuisine diet and is free from gluten, making it a great option for a light lunch or dinner. The flavor profile is a delightful mix of textures and tastes, making it versatile for any occasion.

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Overview

This vibrant and refreshing Asian Chicken Noodle Salad combines the satisfying crunch of toasted ramen noodles, sunflower seeds, and pine nuts with tender chicken and crisp vegetables. A zesty dressing of rice wine vinegar, soy sauce, and lemon juice ties everything together, making it a perfect dish for a light lunch or dinner.

Diet Type

Not Vegetarian

Allergies

Nuts, Soy, Gluten

Cuisine

Asian

Serving Size: 4

Cooking Time: 25 minutes

Ingredients

• 1 3 Ounces (oz) package ramen noodles, crushed
• 0.5 Cup sunflower seeds
• 0.5 Cup pine nuts
• 2 Tablespoons (tbsp) butter, melted
• 3 Cups bok choy, shredded
• 1 Cup cooked chicken breast, diced
• 5 Whole green onions, sliced
• 12 Pods snow peas
• 1 5 Ounces (oz) can water chestnuts, drained
• 0.5 Cup vegetable oil
• 0.25 Cup rice wine vinegar
• 0.25 Cup white sugar
• 1 Tablespoon (tbsp) soy sauce
• 1 Tablespoon (tbsp) lemon juice

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, toss the crushed ramen noodles, sunflower seeds, pine nuts, and melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
3. Bake in the preheated oven for 7 to 10 minutes, stirring occasionally, until the mixture is evenly toasted. Allow to cool slightly.
4. In a large bowl, combine the toasted noodle mixture with the shredded bok choy, diced chicken, sliced green onions, snow peas, and drained water chestnuts. Toss until well combined.
5. In a small bowl, whisk together the vegetable oil, rice wine vinegar, white sugar, soy sauce, and lemon juice until the sugar is dissolved and the dressing is well combined.
6. Pour the dressing over the salad and toss until all ingredients are evenly coated.
7. Serve immediately for a crisp texture, or refrigerate until chilled for a more refreshing experience.

Enjoy this delightful salad that balances crunchy textures with a tangy dressing, perfect for any occasion!