Asian Chicken-Noodle Salad with Snap Peas

By mirandavoegeli

by Selma Brown Morrow

Ingredients

• 12 ounces sugar snap peas, strings removed
• 1 8- to 9-ounce package fresh Japanese-style noodles (such as udon)
• 1 tablespoon Asian sesame oil
• 2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips
• 6 green onions, thinly sliced
• 1 cup Mango-Sesame Dressing
• Toasted sesame seeds (optional)

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preparation

Cook snap peas in boiling salted water until
crisp-tender, 2 minutes. Transfer to bowl.

Return water to boil. Add noodles.
Cook until tender but firm, 3 minutes (or as
directed on package). Drain; rinse under
cold water until cool. Transfer to large bowl.
Toss noodles with sesame oil. Cut noodles
with kitchen shears to shorten. Add peas,
chicken, and green onions; toss with enough
dressing to coat. Arrange salad on platter;
top with toasted sesame seeds, if desired.

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