1 bag Japanese buckwheat soba noodles
5 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil
2 tbsp honey
2 tsp honey mustard
1 tbsp creamy peanut butter
3/4 lb boneless, skinless chicken breast
Cook noodles according to package.
In a large bowl whisk together next 6 ingredients to make dressing.
Cook chicken until cooked through. Shred and add to peanut mixture.
Add drained noodles, scallions and toss until combined.
(Makes 4 Servings)
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