Asian Noodle Salad With Chicken And Sugar Peas

Oxmoor House
4 servings (serving size: 1 1/4 cups)


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1 tablespoon sugar
1 tablespoon reduced-fat peanut butter
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
1 teaspoon grated peeled fresh ginger
1/8 teaspoon crushed red pepper
2 teaspoons vegetable oil
1 teaspoon dark sesame oil
2 1/2 cups trimmed sugar snap peas, cut in half diagonally
6 ounces uncooked Japanese soba noodles
1 1/2 cups shredded cooked chicken breast
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley


Combine first 8 ingredients in a large bowl; stir with a whisk until blended.

Cook peas in boiling water 1 minute or just until crisp-tender. Drain and rinse with cold water; drain well.

Cook noodles according to package directions; drain and rinse under cold water. Drain well. Add noodles, peas, chicken, cilantro, and parsley to soy sauce mixture; toss well.

Created date

March 2010

Nutritional Information

Calories 332
Fat 7.1 g
Satfat 1.2 g
Protein 25.9 g
Carbohydrate 43.4 g
Cholesterol 45 mg
Iron 2.9 mg
Sodium 709 mg
Caloriesfromfat 19 %
Fiber 2.3 g
Calcium 70 mg