Asian Noodle Salad With Chicken And Sugar Peas

Ingredients

• 1.5 cups chicken breast shredded cooked
• 0.1 teaspoon pepper red crushed
• 1 teaspoon sesame oil dark
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon ginger fresh grated peeled
• 2 tablespoons parsley fresh chopped
• 2 tablespoons juice of lime 
• 2 tablespoons soya sauce low-sodium
• 1 tablespoon peanut butter reduced-fat
• 6 ounces japanese soba noodles uncooked
• 1 tablespoon sugar 
• 2.5 cups sugar snap peas trimmed cut in half diagonally
• 2 teaspoons vegetable oil 

Equipment

• bowl
• whisk

Directions

1. Combine first 8 ingredients in a large bowl; stir with a whisk until blended.
2. Cook peas in boiling water 1 minute or just until crisp-tender.
3. Drain and rinse with cold water; drain well.
4. Cook noodles according to package directions; drain and rinse under cold water.
5. Drain well.
6. Add noodles, peas, chicken, cilantro, and parsley to soy sauce mixture; toss well.