1/2 cup slivered almonds
3 tablespoons sesame seeds
4 ounces sugar snap peas
2 medium carrots
One 3-inch piece fresh ginger
4 medium scallions
1/3 cup vegetable oil
3 tablespoons seasoned rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce (low sodium, if you prefer)
3/4 teaspoon hot chili sauce (preferably sriracha)
1/2 small head napa cabbage
1 small romaine lettuce heart
6 large radishes (optional)
1 package ramen noodles
3 cups packed shredded skinned cooked chicken from a large storebought rotisserie chicken, or leftovers
In a medium skillet over medium low heat cook the almonds, stirring frequently, until golden. Transfer them to a plate and add the sesame seeds to the same skillet. Cook the sesame seeds over medium low heat, stirring frequently until golden and add them to the almonds.
Meanwhile, bring a large saucepan of salted water to a boil over high heat; prepare a medium bowl of ice and water. Remove the strings from the peas and cut diagonally in half. Stir them into the boiling water; return the water to a boil, remove and drain the peas, and plunge them into the ice and water. When the peas have cooled, drain them thoroughly and pat them dry.
Make the dressing: Coarsely chop the carrots (about 1 cup) and peel and chop the ginger (about 1 tablespoon). Trim and thinly slice the scallions, keeping the green and with parts separate (about 1/4 cup of each). Combine the carrots, ginger, white parts of the scallions, vegetable oil, 1/4 cup water, rice vinegar, sesame oil, soy sauce, and hot chili sauce in a blender. Blend until smooth; season with salt to taste.
Cut enough of the cabbage and romaine crosswise into 1/2-inch ribbons to make 2 cups of each. Coarsely shred the radishes, if using (about 1 cup). Coarsely crumble the ramen noodles.
Combine the chicken, cabbage, romaine, peas, radishes (if using), almonds, sesame seeds, and green parts of the scallions in a large bowl. Toss with half the dressing. Sprinkle the ramen noodles over the top and serve; pass the remaining dressing.