Cooking Time: 25 minutes 

Serves 4

What you need:

• 1 pack or 6 oz soba noodles
• 1 teaspoon sesame oil
• 1 cup pea shoots
• ½ bunch cilantro, torn
• 3 scallions, thinly sliced
• 1 cup leftover rotisserie chicken, shredded or tofu (optional)
• ½ pouch of Haven’s Kitchen Nutty Lemongrass Sauce
• ¼ cup toasted cashews, chopped
• 1 small lime

How to Make it:

1. Bring a stock pot of water to boil. Cook soba noodles according to the package directions
2. Once cooked, drain noodles and transfer to large bowl with the sesame oil, all of the vegetables and chicken
3. Pour the sauce over the warm noodles and toss to combine. The mixture will look quite soupy at this point, but the noodles will absorb the sauce as they chill. Refrigerate noodles for at least 1 hour
4. Top with cashews, the zest and juice from the lime. Serve