Chinese Noodle Salad Recipes

From Eating Well Magazine

Mix vinegar, soy sauce, PB, brown sugar, oil, ginger, garlic and whisk together. Shred cooked chicken set aside. Prepare rice noodles, while they are soaking cut peas pods and peppers into bite sized chunks, thinly slice cucumbers and tear cilantro. Mix veggies with cooled noodles add dressing.

Lowfat

This is also good with a diced chicken breast which has been sauted in sesame oil and soy sauce. (not included in Nutrition Info here). Serviing size is one heaping cup.