Cruncy Asian Noodle Salad

I found this recipe on Food Network, but made it my own way (of course). This is good for a pot-luck or barbecue.

salad:
1/2 lb. penne pasta
8 oz. sugar snap peas
1/2 red bell pepper--julienned
1 medium carrot--julienned
2 green onion stalks-cut at a diagonal
1/2 cup fresh parsley--chopped
3 Tbsp. sesame seeds--toasted

dressing:
1/4 cup rice wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/3 cup smooth peanut butter
1 clove garlic
1/2 tsp. ginger
3/4 cup canola oil

directions:
1. Boil pasta according to directions. With about 2 minutes of cooking time left, add sugar snap peas to blanch. drain and rinse with cold water
2. Meanwhile, add all dressing ingredients to blender except oil. Puree, then slowly drizzle in oil.
3. In a large bowl, mix cooked noodles and peas, dressing, and other ingredients. Let sit at least an hour.

Sweet & Sour Chicken Stir Fry

vegetable oil
2 chicken breasts--cubed
salt & pepper
green bell pepper--large dice
sweet onion--large dice
caned pinapple chunks--drained
1/2 cup reserved pineapple juice
3 Tbsp. brown sugar
3 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1/2 tsp. crushed red pepper
1/8 tsp. fresh ginger, grated
4 tsp. cornstarch

Heat oil in a wok over medium heat. Stir fry chicken seasoned with salt and pepper until brown, and remove from pan. Add a touch more oil and cook peppers and onions until soft. Add pineapple chunks and cook for a minute or so. Meanwhile, combine remaining ingredients for sauce. Add cooked chicken and sauce to wok, and cook until bubbly and thickened. Top with green onions and serve over steamed rice