Ingredients

SPICY PEANUT SAUCE:
1/2 cup toasted sesame oil
4 garlic cloves minced
1 tablespoon minced fresh ginger
2 tablespoons hot sauce
3 tablespoons honey
1/2 cup Mayver’s Smooth Organic Peanut Butter
2 tablespoons lemon juice
1/4 cup low-sodium soy sauce
1/4 cup hot water

CHICKEN AND NOODLES:
4 cups shredded chicken from a whole roasted deli-chicken
225g pound dried buckwheat soba noodles

GREEN SALAD:
1/2 hothouse cucumber, thinly sliced
3 ribs of celery, thinly sliced
1 cup cilantro leaves
2 3 scallions, finely sliced

Method

SPICY PEANUT SAUCE:
In a small sauté pan heat sesame oil and add garlic and ginger to gently fry until fragrant – about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.

CHICKEN AND NOODLES:
Cook soba noodles according to packet directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.

GREEN SALAD:
In a small mixing bowl combine cucumber, cilantro and scallions. Toss gently to combine. Divide noodle mix evenly amongst bowls and top with a handful of green salad.