Asian Noodle Salad with Chicken and Peas

 

I ran to Sam’s on the way home from work to pick up produce for the week and a few other staples. It was packed and I had to wait in line for quite a bit, I didn’t realize how busy Sam’s would be on the Thursday before a long weekend. I got home and prepped Green Monsters for tomorrow morning and Saturday morning, put all the food away,made a pasta salad for dinner tomorrow night, cleaned up the kitchen and just got the house looking nice and clean.

 

Bon Appetit usually features a recipe that reserves a key ingredient for use later in the week. We used the leftover grilled chicken from Monday’s Asian Chicken with Grilled Vegetables to make one huge salad this evening. It has great flavor and was very quick to make, cut up some grilled chicken and boil udon noodles for 3 minutes

 

Ingredients

• 12 ounces sugar snap peas, strings removed oil (I used snow peas)
• 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
• Toasted sesame seeds (optional)

 

Directions

• 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

 

 

 

 

 

Tonight’s wine was one we have enjoyed before, a nice light Pinot Grigio from Italy.