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:
carbs]. Without chicken:
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

NOTES : About fresh soy beans, I love adding edamame to other veggies for a medley. Boost the nutrition and flavor of your cream of veggie soup (broc, asparagus, celery etc) - throw a handful of cooked green soy beans. Add whole beans to pasta salads!

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