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Print this Recipe    Ramen 05

Oriental Chicken Noodle Salad

3-ounce package Ramen noodle soup mix
2 Tablespoons butter
1/2 cup sunflower seeds
1/2 cup pinon (pine) nuts
3 cups shredded bok choy or leaf lettuce
5 green onions, thinly sliced
1 cup cooked breast of chicken, cubed
3 ounces of canned water chestnuts
1 dozen snow peas

1/2 cup lite oil
1/4 cup rice vinegar
1 Tablespoon lite soy sauce
1/4 cup sugar
juice 1/2 lemon

Combine all dressing ingredients and shake well in covered jar.
Set aside for use later. Crumble noodles fine (discard flavoring
packet if included in package). Put butter in cake pan in 350 degree
oven until melted. Remove pan, add noodles, nuts, and seeds; salt
and pepper to taste and toss to coat in butter. Oven bake until
noodles are light brown, approximately 7 minutes. Cool. In a large
salad bowl combine balance of ingredients. Toss with prepared
soy-vinegar dressing. Add the baked noodle mix and combine together.
Serves: 8

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