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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