Asian Noodle Salad With Chicken And Sugar Peas

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 332
  • Fat: 7.1g
  • Saturated fat: 1.2g
  • Protein: 25.9g
  • Carbohydrate: 43.4g
  • Cholesterol: 45mg
  • Iron: 2.9mg
  • Sodium: 709mg
  • Calories from fat: 19%
  • Fiber: 2.3g
  • Calcium: 70mg


  • 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


  1. Combine first 8 ingredients in a large bowl; stir with a whisk until blended.
  2. Cook peas in boiling water 1 minute or just until crisp-tender. Drain and rinse with cold water; drain well.
  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.
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