Chinese Noodle Salad

For all of you bloggers out there isn't it funny the times you come up with your next idea for a post?? I find it so entertaining! Sometimes I will just wake up in the middle of the night and spit out some random recipe and be like yep thats what I am making tomorrow! Or I will just be getting my tire changed (got a flat :( bummer) looking through a magazine and see the perfect thing that I just gotta make! What random things were you doing when you came up with your last posts?

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Servings: 4

Serving Size: 2 cups

Calories: 295

Fat: 4 g

Carbs: 37 g

Fiber: 10 g

Protein: 15 g

Points+: 6

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Here Are Your Ingredients:
Recipe Adapted from Cooking Light

1 (8 ounce) package uncooked dried Chinese -         style flat noodles
1 cup sugar snap peas, trimmed
2 teaspoons peanut oil
3 chicken breasts
1 cup cherry tomatoes, halved
1/2 cup thinly sliced green onions
3 tablespoons rice vinegar
2 teaspoons dark sesame oil
2 teaspoons chile paste with garlic
1 tablespoons sesame seeds, toasted divided

Cook noodles according to package. Cut chicken breasts into slices. Heat large non stick skillet add peanut oil, and add chicken cook until chicken is white for about 15 minutes. Add vinegar, peas, tomatoes, green onions and chile paste to chicken and let simmer for 5-7 minutes. Stir noodles into mixture. Top with sesame seeds.

Bon ABpetit!