Asian Chicken Pasta Salad

1. 1

   In a small bowl, blend soy sauce, rice vinegar, water, mustard, seseame oil, garlic, and hot pepper flakes, set aside.

2. 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. 3

   Cook pasta or noodle according to package directions. Rinse with cold water and drain well.

4. 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. 5

   Just before serving, top with bean sprouts if using.

6. 6

   If well chilled, this salad will keep for up to 2 days.

7. 7

   P.S. I have used shrimp instead of chicken, it's just as yummy!

* Per serving · 4 servings · Values may vary.

No additional tips available.