Sister Judes' Amazing Asian style Snow Peas and Pasta

Snow Peas are blossoming and making those flat sweet pods, so it is time for an annual favorite.  My sister Judy was making this two decades ago and serving it cold for family BBQ's, but it is just as good hot.


2 lbs of boneless, skinless chicken thighs

1/2 tsp powered garlic

pinch of crushed red pepper flakes 

stock or bouillon

1/2 lb angel hair pasta

cup snow peas

23 garlic cloves, minced

1/2 c. soy sauce

tsp of fresh ginger, grated - or 1/2 powered

1/2 olive oil

sesame seeds, toasted in a hot dry pan

Sliced scallion greens 

optional, sprouts, such as alfalfa

Prep the chicken by cooking in bouillon, salt and paper, garlic, crushed red pepper flakes. 

Set a pot of salted water to boil for the pasta 

in a measuring cup, add your oil, soy, ginger and minced garlic

Slice larger snow peas in half

When chicken and pasta are both ready, drain pasta and add the chicken, cubed, to the soy/oil  liquid and then add into the pasta and mix well.  Add the toasted sesame seeds, snow peas and scallions, and sprouts if you are using them. 

Delicious, hot or cold!