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Asian Noodle Dinner Salad

['1 broiled 3 ounce breast of chicken shredded or 3 oz of deveined cooked shrimp', '2 cups chopped romaine lettuce', '1/2 cup cherry tomatoes', '2 scallions, sliced (both white and green parts)', '3 tbsp chopped cilantro', '1/2 cup snow peas', '2 or 3 tbsp of Asian Dressing', '1 16-ounce package of thin Chinese noodles or Soba noodles or angel hair pasta', '3 tbsp dark sesame oil', '3 tbsp soy sauce (light)', '2 tbsp balsamic or rice wine vinegar', '2 tbsp of sugar', '1 tbsp peanut butter', '2 tbsp grated ginger', 'Zest of 1/2 lemon', '1/2 tsp garlic powder']

Take a quarter of the package of noodles for each serving and place in boiling water for 3 to 4 minutes. Cook only until just soft (al dente) but not too soft; separate the strands while boiling. Drain in colander and immediately rinse with cold water. Cool noodles in the refrigerator. Mix with other ingredients and dressing.

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