Asian Noodle Salad

• 1 (3 ounce):package ramen noodles, crushed
• 2 tablespoons:pareve margarine, melted
• 1/2 cup,:hulled sunflower seeds
• 1/2 cup:pine nuts
• 3 cups:shredded bok choy
• 5 green:onions, sliced
• 1 eggplant,:peeled and cut into long strips
• 1 to 2 tablespoons:olive oil
• kosher:salt
• 1/2 cup:water chestnuts, sliced
• 12 snow:peas
• 1/2 cup:vegetable oil
• 1/4 cup:rice wine vinegar
• 1 tablespoon:soy sauce
• 1/4 cup:white sugar
• 1 tablespoon:lemon juice

Preparation

1. Preheat oven to 350. Place the eggplant on a cookie sheet, drizzle with olive oil and sprinkle kosher salt lightly over the top.
2. Bake until eggplant is soft but not mushy, 15 to 20 min. Remove from oven and let cool.
3. In a large bowl, combine the noodles, margarine, sunflower seeds and pine nuts. Toss evenly to coat and spread the mixture over a cookie sheet.
4. Bake until noodles are golden brown, approximately 7 minutes. Remove from oven and set aside to cool.
5. In a large bowl combine the noodle mixture, bok choy, green onions, eggplant, water chestnuts and peas.
6. In a bowl combine the oil, vinegar, soy sauce, sugar and lemon. Whisk until the dressing is combined.
7. Pour the dressing over the salad and toss gently to evenly coat. Serve immediately or refrigerate until chilled. Serves 6 to 8.