Asian Chicken-Noodle Salad with Snap Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh Japanese-style noodles are sold in the refrigerated deli section of some supermarkets and at Asian markets. If unavailable, substitute bucatini or spaghetti. 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) |
Directions:
1. Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
2. 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.
3. Per serving: 635 calories, 28 g fat, 6 g fiber Nutritional analysis provided by Bon Appétit
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