INGREDIENTS

INSTRUCTIONS

First the soy beans, then the peas and the pasta will be cooked in  the
same pot.  Heat a pot of water for the pasta. When the water comes to
the boil,  add the fresh frozen soy bean pods; return to a boil and
cook for  about 8 mins. Remove with a slotted spoon or sieve to a bowl
of ice  water. Set aside to chill. Shell.  Meanwhile, when the water
returns to a boil, add the frozen peas.  When the water returns to a
boil, add the pasta. Boil until pasta is  just tender (6 minutes).
Remove the pasta and peas with a sieve to a  bowl of ice water. Drain.
Transfer to a large bowl that will hold all  of the salad. Moisten the
noodles and peas with the vinaigrette. Add  the shelled soy beans,
diced vegetables and chopped herbs. Add  leftover chicken if using.
Adjust salt and pepper to your taste.  Moisten with more vinaigrette,
if desired. Serve in wide bowls,  topped with chow mein noodles.  With
chicken: [Per Serving: 343 cals, 11g fat (28%cff), 122mg sodium,  31g
carbs]. Without chicken: [Per Serving: 253 cals, 10g fat (33%cff),
NOTE: the vinaigrette may be doubled if using left-over chicken  breast
and the chicken is dry. Fresh green soy beans are called  Edamame. 1/2
cup has 90    cals, 5g total fat.  Recipe has been tested by the
Hanneman's <kitpath@earthlink.net>  Recipe by: Hanneman 07/29/98(Wed)
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
Feb 2, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 434
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 163.6mg
Sodium: 194.2mg
Potassium: 655.2mg
Carbohydrates: 25.4g
Fiber: 4g
Sugar: 2.9g
Protein: 59.1g