Ingredients

• 2 cups leftover shredded chicken
• 6 oz soba noodles
• 3 tbsp creamy peanut butter
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp chili crisp (or Sriracha)
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1/2 cup shelled edamame, thawed
• 1/2 cup julienned carrots
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp toasted sesame seeds

Instructions

1. In a large mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, chili crisp, grated ginger, and minced garlic until smooth. If the dressing is too thick, whisk in 1-2 tablespoons of warm water.
2. Cook the soba noodles according to the package instructions. Drain and rinse thoroughly under cold water to stop the cooking process and remove excess starch.
3. Add the leftover shredded chicken to the peanut dressing and toss until the chicken is fully coated and absorbs those rich flavors.
4. Add the cold soba noodles, edamame, julienned carrots, green onions, and cilantro to the bowl with the chicken. Toss gently until everything is evenly mixed.
5. Divide into bowls, garnish with toasted sesame seeds, and serve immediately or chill for a refreshing cold lunch.