Asian Noodle Salad With Chicken And Sugar Peas

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4 servings (serving size: 1 1/4 cups)
January 2002
RECIPE BY Oxmoor House

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Oxmoor House Healthy Eating Collection

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