Oriental Noodle Salad

• 12 ounces, weight Soba Noodles
• 1 cup Diced Red Bell Pepper
• 1 cup Sugar Snap Peas
• 8 ounces, weight Sliced Water Chestnuts, Drained
• 1 cup Sliced Cooked Chicken Breast
• 1 cup Jarred Peanut Dipping Sauce
• 1/2 cups Dark Sesame Oil
• 1/2 cups Soy Sauce
• 1 cup Sliced Green Onion
• 1/2 cups Chopped Cilantro
• 2 Tablespoons Toasted Sesame Seeds

1. Cook noodles to al dente stage and drain, reserving the cooking water to lightly blanche the peppers and snow peas.
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. Let cool and top with the green onion, cilantro, and toasted sesame seeds. Serve cold or at room temperature.

noodles, red bell pepper, sugar, water, chicken, dipping sauce, sesame oil, soy sauce, green onion, cilantro, sesame seeds

Taken from tastykitchen.com/recipes/salads/oriental-noodle-salad/ (may not work)