Crunchy Asian Chicken Salad

Crunchy Asian Chicken Salad
3 pkgs chicken flavor ramen noodles
8 cups shredded chinese cabbage
4 cups cooked cut up chicken
1 cup shredded cooked carrots
1/2 cup chopped red onion
1 cup sesame ginger dressing
1 Tbsp sugar
1 cup wasabi peas
3 Tbsp toasted sesame seeds
Cook noodles until tender in 1 1/2 cups water. Add 2 packets seasoning. Do not drain. Toss noodles with cabbage, chicken, carrots, and onion. In a small bowl stir dressing with last seasoning packet and sugar. Toss with salad. Cover and refridgerate for 1 hour. Add peas and sesame seeds just before serving.
*came from Pilsbury fast and fresh salads cookbook