3 3/4-oz package cellophane (or bean-thread) noodles
2 cups cubed or thinly sliced cooked chicken
1 cup grated carrots
1 cup peeled, grated cucumber
1 1/2 Tbs sesame oil
3 Tbs low-sodium soy sauce
1 Tbs rice vinegar or white-wine vinegar
1 tsp grated fresh ginger
1. Boil 3 cups water. Put noodles in a large bowl and pour over boiling water. Let sit about 5 minutes, stirring, until noodles feel soft. Drain and rinse under very cold running water for about 2 minutes, until noodles are cold. Drain well and place in serving bowl.
2. In a small bowl, mix sesame oil, soy sauce, vinegar, and ginger. Pour dressing over the noodles and stir well.
3. Arrange the chicken on top of the noodles, in the middle; put the carrots and cucumbers around the edges. Serve cold.
How kids can help: Toss noodles with dressing; arrange chicken on top and carrots and cucumbers around edges.per serving (1/4 recipe): 283 calories, 9.9 g fat (2 g saturated), 517.5 mg sodium, 52.5 mg cholesterol.