In a pot of boiling water, cook snow peas for 1 minute or until tender-crisp. Drain and refresh under cold water; pat dry. (Make-ahead: Wrap in tea towel and refrigerate for up to 8 hours. Brush chicken with oil; cook on greased grill over medium-high heat, turning once, for 12 to 15 minutes or until no longer pink inside. Let cool slightly; slice thinly on diagonal. Meanwhile, in large pot of boiling salted water, cook noodles for 5 minutes or until tender but firm. Drain and refresh under cold water; drain again. (Make-ahead: Place in bowl of cold water in refrigerator for up to 2 hours; drain. In bowl, toss together dressing, noodles, bean sprouts, peanuts, onion, chives and snow peas. In middle of each plate drizzle about 1 teaspoon tamari; mound noodle mixture on top. Fan chicken around noodle mixture.
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|Serving Size: 1 Serving (5065g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1200 (21%)|
|Amt Per Serving||% DV|
|Total Fat 133.4g||178 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 52.8g|
|Polyunsanturated Fat 39.8g|
|Cholesterol 2190.1mg||674 %|
|Sodium 5879.9mg||203 %|
|Potassium 12005.4mg||316 %|
|Total Carbohydrate 116.3g||34 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 103.2g|
|Protein 942.7g||1347 %|
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Calories per serving: 5596
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