Thai-style Pasta Salad

Bring a large pot of salted water to a boil and cook the Chinese noodles according to package directions until al dente, approximately 8-10 minutes. Drain and rinse under cold water until cooled completely.

Bring a small pot of water to a boil and blanch the snow peas for 2 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water, then drain again and set aside.

In a large mixing bowl, combine the cooled noodles, coleslaw, snow peas, radishes, tomatoes, kirby cucumber, mung bean sprouts, and red onion.

Gently toss all ingredients together until evenly distributed, being careful not to break the noodles or crush the vegetables.

Divide the pasta salad among four serving bowls or plates and serve at room temperature or chilled.