Coconut peanut noodles with shredded chicken

Ingredients
1/4 C coconut milk
1/2 C peanut butter
1 T sesame oil
2 T shoyu
2 garlic cloves, minced
1 knob ginger, peeled and grated
1 T white vinegar
1 T sugar
1 pound cooked lomein noodles or spaghetti
1 pound shredded chicken
1/4 C fresh cilantro, chopped
4 scallions, chopped

Directions
In a large mixing bowl, mix coconut milk, peanut butter, sesame oil, shoyu, garlic, ginger, vinegar, and sugar until well incorporated.

Toss noodles and chicken with coconut-peanut mixture.  Serve in a large bowl with cilantro and scallions.

You can doctor this up by adding vegetables!

Another version Made this version on April 7, 2017.  It turned out great!!
For the sauce:

• 1/2 C peanut butter
• 1/2 C coconut milk
• 3 T shoyu
• 2 T minced ginger
• 1 T honey
• 1 T fresh squeezed lime juice
• 1 tsp Sriracha
• 2 cloves garlic, finely minced

For the noodles:

• 1 pound soba noodles (other noodles will work too.  I made this with chow mein noodles.  I also added other veggies (won bok, bean sprouts, cucumbers AND did not saute the vegetables first but added them raw.  )
• 1 C frozen edamame
• 1 tsp grapeseed oil
• 1/2 onion, thinly sliced
• 1 pint cherry tomatoes
• 2 bell peppers (any color), thinly sliced
• 2 carrots, cut into matchsticks
• 2 small handfuls of bean sprouts
• Cilantro, sesame seeds, and lime wedges to serve