Asian Chicken Pasta Salad

• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1 tablespoon mustard
• 1 1/2 teaspoons sesame oil
• 1 garlic clove
• 1/2 teaspoon hot pepper flakes
• 1 cup snow peas, halved
• 1 lb linguine or 1 lb Asian noodles
• 2 cups cooked chicken breasts, cut into small cubes
• 1 red pepper, cut into strips
• 1/2 cup green onion, Sliced
• 1 cup fresh bean sprout (optional)

1. In a small bowl, blend soy sauce, rice vinegar, water, mustard, seseame oil, garlic, and hot pepper flakes, set aside.
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. Cook pasta or noodle according to package directions. Rinse with cold water and drain well.
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. Just before serving, top with bean sprouts if using.
6. If well chilled, this salad will keep for up to 2 days.
7. P.S. I have used shrimp instead of chicken, it's just as yummy!

soy sauce, rice vinegar, water, mustard, sesame oil, garlic, hot pepper, snow peas, linguine, chicken breasts, red pepper, green onion, fresh bean sprout

Taken from www.food.com/recipe/asian-chicken-pasta-salad-183947 (may not work)