Cold Peanut Noodles
with Chicken

Ingredients(14)

sugar
½ teaspoon
peanut sauce (recipe follows)
¾ cup
fusilli or rotini pasta
1 package (16 ounces)
red pepper stem removed, seeded, diced
1
red pepper sauce
1 tablespoon
rice wine vinegar
1 tablespoon
Hidden Valley® Original Ranch® Organic Topping & Dressing
1½ cups
sugar snap peas or Chinese pea pods, stems removed, sliced into 1-inch pieces
1½ cups
chopped, cooked chicken
2 cups
low-sodium soy sauce
1½ tablespoons
medium carrots peeled, shredded
2
green onions white and green parts, chopped
4
crunchy peanut butter
&frac23; cup
red pepper flakes

For safe meat preparation, reference the USDA website.

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Peanut Sauce
1
In a food processor, combine the dressing, peanut butter, soy sauce, vinegar, red pepper sauce, and sugar and process until smooth.

Main Dish
1
In a large bowl, add the pasta, chicken, peas, red pepper, green onion and carrot.
2
Add the peanut sauce and toss until evenly coated.
3
Chill covered for 1 hour before serving.

Keeping Notes? Save 'em here.

Ranch Swag