PLANT-BASED SPICY PEANUT SOBA NOODLE SALAD WITH CHICK'N

Directions

1. Step 1

   Combine peanut butter, garlic, green onions, ginger, rice vinegar, sriracha, brown sugar, sesame oil, sriracha, black pepper, red pepper flakes, lime juice and 3/4 cup hot water in a blender. Blend on high for 1 to 2 minutes or until thick and creamy. Transfer to a large bowl and set aside.

2. Step 2

   Cook soba noodles according to package directions. Drain, rinse with cold water and add to peanut dressing.

3. Step 3

   Top noodles with purple cabbage, red pepper, carrot and 3/4 cup each basil and cilantro. Toss until combined. Cover and refrigerate until chilled, at least 1 hour.

4. Step 4

   Meanwhile, fry chick’n filets according to package directions. Cut chick’n filets into 1/2-inch pieces.

5. Step 5

   Divide soba noodle salad among 8 bowls. Top with sliced chick’n filets. Garnish each with chopped peanuts and remaining basil and cilantro.