Total Time
Prep 20 mins
Cook 15 mins

This Salad makes a complete meal. The leftovers taste awsome wrapped in a soft tortilla.

Ingredients Nutrition


  1. In a small bowl, blend soy sauce, rice vinegar, water, mustard, seseame oil, garlic, and hot pepper flakes, set aside.
  2. Blanch snow peas in a pot of boiling hot water for 1 minute. Drain immediately and put into ice cold water. Drain again. Pat Dry.
  3. Cook pasta or noodle according to package directions. Rinse with cold water and drain well.
  4. In large bowl, stir together pasta, chicken, snow peas, red pepper, green onions, and reserved dressing. Refridgerate for no less then 30 minutes before eating.
  5. Just before serving, top with bean sprouts if using.
  6. If well chilled, this salad will keep for up to 2 days.
  7. P.S. I have used shrimp instead of chicken, it's just as yummy!
Most Helpful

I doubled the sauce. Took the left overs to work wrapped in lettuce leaves and drizzled the sauce over as I ate. Double yummy. Thanks for sharing

L DJ October 22, 2006

This is a very nice and fresh tasting salad, and attractive to serve. I thought the leftovers were better, and suggest making it a day, or at least several hours ahead of serving. The pasta does absorb the sauce, and it was just a little dry. It wasn't very strongly flavored, so I think the amount of sauce could be increased with no problem, which would help with keeping it moister. I might try adding some cilantro or basil, too. Even with the changes I'd like to try, it's a keeper just as written.

PanNan October 16, 2006