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Asian Chicken Noodle Salad

Asian Chicken Noodle Salad

"This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables."
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25 m servings 736 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 736 kcal
  • 37%
  • Fat:
  • 55.8 g
  • 86%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1055 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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, bok choy, green onions, chicken, water chestnuts, and snow peas.
  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.

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Read all reviews 155
  1. 210 Ratings

Most helpful positive review

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 fo...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 fo...

Very good salad Xing Jin (cool name)! I changed it up a bit but with really good results. Instead of using bok choy, I used a package of pre-shredded cabbage, a handful of bean sprouts in plac...

WOW! This dish is delish! I needed it to be especially easy and quick, so I used fully cooked rotisserie chicken from my supermarket deli and cut it up while the noodles and nuts were cooking. I...

This salad was unique and delicious! I didn't care for the bok choy idea, so I used shredded Nappa cabbage. Eliminated the melted butter and used 1t sesame oil for a more authentic taste. Yum! T...

I just served this salad at a potluck and everyone loved it. I substituted pre-shredded cabbage and carrots which made it faster and slivered almonds for the pine nuts (a little cheaper). It w...

This is a delicious, more "authentic" ramen salad recipe. However, the flavors tend to weaken quickly, and it isn't nearly as tasty the next day. My solution? Eat it all and don't save the lefto...

Soooo Tasty! Uses a combination of napa and bokchoy for the greens and added packaged slivered carrots. Reduced the oil to 1/4 cup for the six serving recipe and toasted the noodles without an...

Everyone loves this salad! I make it without chicken and it's just as addictive.

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...

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