Ingredients

• 12 ounces sugar snap peas, strings removed
• 1 8- to 9-ounce package fresh Japanese-style noodles (such as udon)
• 1 tablespoon Asian sesame oil
• 2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips
• 6 green onions, thinly sliced
• 1 cup Mango-Sesame Dressing
• Toasted sesame seeds (optional)

Instructions

1. Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
2. Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl. Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired.