Dig into a simple end-of-summer pasta toss loaded with chicken, cucumbers, and peanuts. We use dried udon noodles; if using fresh noodles, you'll need about 11 ounces.
Cooking Light SEPTEMBER 2009
1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
2. Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.
Wine note: Floral, zippy white wines from Argentina, like the 2007 Alamos Torrontes ($10), pair incredibly well with Asian-inspired dishes. -Gary Vaynerchuck
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