Ramen Noodle Salad

Cook noodles according to package directions; drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes; let cool.

If noodles are sticky, rinse with cold water; drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions; gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce; toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.