Reviewed: Dec. 3, 2006

It was ggod - but not great. I think it needed a bit more greenery to match up with the other ingredients - it seemed like all nuts and grains and not enough salad to me.

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Oct. 20, 2006

I made this for hubby's work lunch. He said it was 4*. I followed recipe to a "T".

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Sep. 9, 2006

I made this recipe again, but this time I added 2 teaspoons of sesame oil. The dressing was good before, but the sesame oil makes it great! ================================== I made this recipe for a potluck and everyone enjoyed it. Don't skip baking/roasting the noodles and nuts since that is what made the salad flavorful. I would definitely make this again!

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blimsilvernail

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Aug. 31, 2006

Very good, brought to a potluck and was liked by all. This is a keeper!

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hulaHeather

Cooking Level: Intermediate

Living In: Mililani, Hawaii, USA

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Reviewed: Aug. 1, 2006

Great recipe to play with! I substituted baby spinach for the bok choy, and pumpkin seeds instead of pine nuts. I also added a tablespoon of sesame seeds to the nuts and 1 tsp of sesame seed oil to the dressing which I poured on the hot noodle mixture immediately after taking it from the oven. I have also tried it with jumbo shrimp but like the chicken better. It’s a meal in itself and a favorite in our house! Thank you Xing Jin.

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Heather

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jul. 24, 2006

I made this recipe over the weekend and what a dyno salad... I made a few changes... I used Splenda in place of sugar, I used grapeseed oil in place of vegetable oil, and I used sliced zuchinni in place of the pea pods... IT ROCKED.....

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regal

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Reviewed: Jul. 12, 2006

Very good. I thought I had pine nuts, but didn't - tasted good anyway and pine nuts are so expensive, I'll probably leave it out next time, too. I used the bagged, shredded cabbage as some suggested, though I used an extra cup and tossed in some bagged shredded carrots for color. I used the ginger soy sauce. Great summer recipe. Thank you, Xing Jin.

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lisajayne

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Ferndale, Michigan, USA

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Reviewed: Jul. 10, 2006

Great taste! Needs more bok choy, try 6 cups instead. Otherwise perfect.

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E. Jones

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Reviewed: Jun. 7, 2006

Awesome salad!!! But please, do not use the 2 tbsp. of butter to toast the nuts & noodles. It is completely unnecessary and simply adds fat and calories. If you have peanut oil, substitute it for the vegetable oil too. It has a more complementary flavor for this recipe. Also, this salad is really good without chicken as well. I served it as a side dish to roasted chicken instead of tossing the chicken in it. I used less of the dressing this way, which cut down on fat and calories too. Overall, great recipe!

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: May 4, 2006

I love this recipe! I have made it with and without chicken. To make it easier on myself, I used pre-packaged coleslaw mix. I also decrease the amount of oil. I alwasy get rave reviews every time I bring this to a get-together.

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Apr. 5, 2006

Great entree! I mixed in ramen noodle/seed mixture after adding the dressing. I don't think this is a salad that keeps well until serving (do not make ahead and refrigerate). I think the salad needs to be assembled (all parts can be ready to go) at the last minute and served crisp. Crisp is really important in this salad; otherwise it is kind of old-salad bar.

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LZJOYCE

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Reviewed: Apr. 1, 2006

I loved this reciped, but I used leftover spaghetti noodles & peanuts, shredded lettuce and a bunch of different veggies in my fridge. It was excellent!

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Pamela

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Reviewed: Dec. 20, 2005

This salad is always a favorite at pot luck parties! I always add lettuce to make it more of a "salad" and cut the oil in half to save calories. I saute the chicken in olive and sesame oil for flavor. And for the dressing I use olive oil instead of veg. oil. Yummy!

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Jessica

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Nov. 27, 2005

Very good! Especially the addition of pine nuts.

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2BCOOKIN

Cooking Level: Expert

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Reviewed: May 30, 2005

DH doesn't normally like salads, so I made this one night while he was out and loved it! He had some for lunch the next day and actually called me at work to rave about it and move it to the top of the favorites list. We both agreed it is a wonderful meal served with some jasmine rice on the side. Thanks for a great recipe!

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LILPIGGY

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Reviewed: May 16, 2005

I left out some things I did not have available or didn't feel I needed: seeds, nuts, water chestnuts; and I decreased the oil and used part sesame oil. Makes a great refreshing lunch for work. I think it would be almost as good without the chicken, too.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 21, 2005

This is soooo good!! My whole family loved it and my friend at work made me trade her lunches when I brought some in (She had Subway). I did use cabbage instead of bok choy, lessened the sugar a little and added a couple splashes of sesame oil for some extra flavor.

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CBONHAGE

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Jan. 2, 2005

The salad was great but the dressing was not to our taste. It also seemed like way too much dresssing for this amount of salad.

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SEJENT

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Reviewed: Aug. 2, 2004

Fabulous!I made this salad for bunco and sent a copy home with everyone.Needless to say, it was a huge hit.I did manage to save a little for lunch the next day and it was even better!

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JULIET5

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Houston, Texas, USA

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Reviewed: May 15, 2004

Wonderful recipe! I altered it by using one bag of cabbage cole slaw mix with carrots instead and substituted sliced almonds for the sunflowers and pine nuts. Also used slivers of green pepper instead of snow peas. Will make this again and again.

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PICKLOAJ

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Asian Chicken Noodle Salad

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