Asian Chicken-Noodle Salad with Snap Peas Recipe

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Ingredients

12 ounces sugar snap peas, strings removed oil
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 (click for recipe)
Toasted sesame seeds (optional)

Recipe 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.

Recipe by Selma Brown Morrow,

Nutritional Content

One serving contains the following: Calories (kcal) 634.7 %Calories from Fat 38.7 Fat (g) 27.8 Saturated Fat (g) 3.5 Cholesterol (mg) 59.5 Carbohydrates (g) 62.3 Dietary Fiber (g) 5.8 Total Sugars (g) 14.9 Net Carbs (g) 56.5 Protein (g) 32.1Reviews Section

Watch the video: Recipe of the Day: Inas Crunchy Noodle Salad. Food Network

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