Asian Chicken Noodle Salad

• 1 (3 ounce) package ramen noodles, crushed
• 2 tablespoons butter, melted
• 12 cup sunflower seeds
• 12 cup pine nuts
• 3 cups shredded bok choy
• 5 green onions
• 1 chicken breast, cooked and chopped
• 1 (5 ounce) can water chestnuts, drained
• 12 snow peas, pds
• 12 cup vegetable oil
• 14 cup rice wine vinegar
• 1 tablespoon soy sauce
• 14 cup white sugar
• 1 tablespoon lemon juice

1. Preheat oven to 350F.
2. In a large bowl, combine the noodles, butter, sunflower seeds and pine nuts.
3. Toss evenly to coat and spread over cookie sheet.
4. Bake until noodles are golden brown, approximately 7 minutes.
5. Remove fromoven and set aside to cool.
6. In a large bowl combine noodle mixture, bok choy, green onions, chicken, water chestnuts and peas.
7. Dressing:.
8. Blend together the oil, vinegar, soy sauce, sugar and lemon.
9. Pour ove rsalad and toss to evenly coat.
10. Serve immediately or refrigerate until chilled.

ramen noodles, butter, sunflower seeds, nuts, choy, green onions, chicken, water chestnuts, snow peas, vegetable oil, rice wine vinegar, soy sauce, white sugar, lemon juice

Taken from www.food.com/recipe/asian-chicken-noodle-salad-119452 (may not work)