Ingredients Jump to Instructions ↓

  1. 12 ounces sugar snap peas, strings removed

  2. 1 8- to 9-ounce package fresh Japanese-style noodles (such as udon)

  3. 1 tablespoon Asian sesame oil

  4. 2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips

  5. 6 green onions, thinly sliced

  6. 1 cup Mango-Sesame Dressing

  7. Toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. 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.


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