Healthy & tasty back to school treats

Asian Noodles With Chicken

Yield: 4-6 Servings


8 ounces dried buckwheat soba noodles or whole wheat spaghetti

6-8 ounces sugar snap peas, trimmed


  With kids back in school, giving them snacks that are healthy and tasty can be a challenge. Chef Rebecca Wauldron from Busch's Farm Fresh Market stopped by Broadcast House to share some ideas with viewers.  And they're all made with Michigan products!


Asian Chicken Salad

8 ounces shredded cooked chicken breast (about 2 cups)

½ cup seeded diced cucumber

½ cup sliced, seeded, red bell pepper

1 cup packaged, shredded broccoli slaw

½ cup All Natural Asian Flavor Salad Dressing

2 tablespoons toasted sesame seeds (optional)


1.       Bring a large pot of salted water to a boil.  Add the dried noodles and cook according to package directions.  Add snow peas to the pot for the last 1 minute of the cooking time.

2.       Drain the noodles and snow peas and rinse under cold water.  Place the noodles and the snow peas in a large bowl.

3.       Add the remaining ingredients to the bowl and toss to combine.


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