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 but not too soft (al dente); 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.