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Ingredients
- 3 cups of shredded Napa Cabbage, bok choy or leaf lettuce
- 1/2 cup of butter
- 2 teaspoons of sugar
- 1/2 cup of sunflower seeds
- 1/2 cup of pinon (pine) nuts
- 2- 3 ounce packs of Ramen noodle soup mix
- 3 ounces of slivered almonds
- 5 green onions, thinly sliced
- 3 ounces of canned water chestnuts (optional)
- 1 dozen snow peas (optional)
- 1 cup of cooked chicken cubes
Directions
- [Soy Vinegar Dressing]
- 3/4 cup of vegetable oil
- 1/4 cup of redwine vinegar
- 1/4 cup of sugar
- 2 table spoons of soy sauce
- juice 1/2 lemon
- Combine all dressing ingredients and shake well in covered jar. Set aside for 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.
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