Crunchy Asian noodle salad

Method

• 1
  Place large non-stick frypan over medium-high heat. Once hot, add diced bacon and cook for about 5 minutes or until cooked through. Remove from heat and set aside on paper towel.
• 2
  Place small frypan over low heat. Once warm, add pine nuts and slivered almonds, shake pan frequently ensuring nuts are evenly toasted. Toast for about 3 – 5 minutes until nuts are light golden brown. Remove from heat and set aside.
• 3
  For the dressing: combine vegetable oil, soy sauce and sugar in a clean jar, when ready to serve salad place lid on jar and shake to combine. Alternatively whisk ingredients in a medium sized bowl.
• 4
  Combine bok choy, spring onions, pine nuts, almonds and sunflower kernels in a large serving bowl. Just before serving add fried noodles, bacon and salad dressing. Toss ingredients well and serve.