Asian Chicken Noodle Salad

This might have a lot of ingredients but TRY IT. It's so worth it ;)

2 tbl seasoned rice vinegar
1 tbl reduced sodium reduced sodium soy sauce
1 tbl reduced fat peanut butter
1 tbl packed brown sugar
1 tsp Asian (dark) sesame oil
1 tsp minced peeled fresh ginger
1 garlic clove minced
1/2 lb chicken tenders (NOTE: I've used shredded rotisserie chicken, saves time!)
1/4 lb rice stick noodles (NOTE: I've done it once with that and once with angel hair pasta. We preferred it with the pasta not the stick noodles)
1/2 cup fresh sugar snap peas, trimmed and cut diagonally in 1/2
1/2 cucumber peeled seeded and cut into thin strips
1/2 red bell pepper seeded and thinly chopped (NOTE: I left that out and I liked it like that. But I just don't like peppers) =)
1/2 cup chopped fresh cilantro
1/4 cup unsalted dry roasted peanuts coarsely chopped

To make the dressing, whisk together the vinegar, soy sauce, peanut butter, brown sugar, sesame oil, ginger and garlic in a bowl until blended; set aside.

Cook the chicken tenders over a nonstick skillet and cook about 8 minutes. Transfer to a cutting board and let stand 5 minutes. Shred the chicken and set aside.

Meanwhile place the noodles in a large bowl and add enough hot water to cover; let the noodles stand until soft, about 10 minutes. (or cook according to package directions)

Drain noodles and transfer to large bowl. Add chicken, sugar snap peas, cucumber, bell pepper, and cilantro. Drizzle with dressing and toss well to coat. Sprinkle with peanuts.