Oriental Noodle Salad

1. 1

   Cook noodles to al dente stage and drain, reserving the cooking water to lightly blanche the peppers and snow peas.

2. 2

   After cooking and draining vegetables, add them to the cooling noodles along with the cooked chicken and drained water chestnuts. Then blend the the peanut dipping sauce, sesame oil, and soy sauce together in a blender; mix well with the noodles and vegetables.

3. 3

   Let cool and top with the green onion, cilantro, and toasted sesame seeds. Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.