Spicy Sunflower Seed Noodles with Veggies and Chicken

Pink Parsley had this yummy sounding recipe with peanuts, to which our son is allergic. So we substituted SunButter in the recipe. I also had imagined this more like a stir fry than a salad, so we stir fried the veggies a bit and added the dressing and put it on top of soba noodles. It turned out great!
Spicy Sunflower Seed Noodles with Veggies and Chicken
adapted from Pink Parsley, adapted from Pinch of Yum, originally from Food Nouveau

For the dressing:

• 3 Tbs soy sauce
• 2 Tbs water
• 2 Tbs Crunchy SunButter
• 2 Tbs olive oil
• 1 Tbs rice wine vinegar
• 1 Tbs minced fresh ginger
• 1/2 Tbs honey
• 1 clove garlic, minced
• 1 tsp sugar

For the stir fry (or don’t cook it and make it a salad…)

• 1 cup julienne yellow pepper
• 1 cup shredded carrots
• 1 medium shredded zucchini
• 1/2 cup chopped green onions
• 1 cup chopped or shredded cooked chicken breast
• 8 oz. cooked soba noodles or linguine
• 2-3 Tbs minced fresh basil
• 2-3 Tbs minced fresh cilantro
• crushed red pepper flakes, to taste

Mix all the dressing ingredients. Stir fry the veggies. Add the dressing and serve on top of the soba noodles.