Ingredients

  • 1 (3 ounce) package ramen noodle pasta, crushed
  • 2 tablespoons butter, melted
  • ½ cup sunflower seeds
  • ½ cup pine nuts
  • 3 cups shredded bok choy or romaine (can use most leafy greens - romaine works well)
  • 5 green onions, thinly sliced
  • 1 cup diced, cooked chicken breast or thigh (grilled is best)
  • 1 cup shelled edamame
  • ½ cup vegetable oil
  • ¼ cup rice wine vinegar
  • 1 tablespoon soy sauce
  • ¼ cup white sugar
  • 1 tablespoon lemon juice

Instructions

  1. 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.

  2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.

  3. In a large bowl toss together the noodle mixture, leafy greens, green onions, chicken, edamame.

  4. 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.