Asian Chicken-Noodle Salad with Snap Peas

Here's what happens with leftovers. They go into a work salad that is completely appropriate for work lunches. One of the most appealing things about the grilled chicken recipe is that there was a separate recipe to turn into more goodness. I didn't have udon noodles, but I had somen leftover from one of my trips to Koreatown. They were good, but I think I had a bit too much noodle action going on here and next time I would reduce the noodles by about half. That said, this is a fantastically simple recipe especially since there is minimal cooking involved since most of it has already been done ahead of time. I have to say, I'm so in love with that issue of Bon Appetit and though I miss Gourmet dearly, I'm glad I can have simple, great recipes at my fingertips all the time.


Asian Chicken-Noodle Salad with Snap Peas
(Adapted from Bon Appetit, June 2010)

Makes 2 servings

12 ounces sugar snap peas, strings removed
8 ounces Japanese-style noodles (I used somen. You can also use udon or soba noodles)
1 tablespoon toasted sesame oil
2 grilled chicken thighs or breast halves, cut into strips
6 green onions, thinly sliced
1 cup mango-sesame dressing
Toasted sesame seeds for garnish (optional)

Bring a large pot of salted water to a boil and prepare and ice bath. Add the snap peas and cook until crisp-tender, about 2 minutes. Remove the snap peas from the pot with a slotted spoon and transfer to the ice bath to cool and stop the cooking process.

Return the water to a boil and add the noodles. Cook until firm, about 4 minutes or according to package instructions. Rinse the noodles under cold water until they have cooled. Transfer the noodles to a bowl. Add peas, chicken, and green onions and toss with enough dressing to coat. Serve chilled topped with toasted sesame seeds if desired.

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