Sauce:
2/3 C chicken broth
1/4 C light soy sauce
3 T rice vinegar
2 T sherry (I didn't have any)
2 T Splenda or sugar
2 T smooth peanut butter
1/2 t each garlic and corn starch
1/4 t (or to taste) red pepper flakes

6 oz. soba noodles
1 red pepper, cut into strips
1 C sliced mushrooms
4 oz. snow peas
4 green onions, chopped
12 oz. cooked chicken, diced
1 med carrot, shredded
Fresh choped cilantro

1. Sauce: In small sauce pan, whisk together the sauce ingrediants
2. Set over med heat and bring to simmer, stirring until smooth. Set aside
3. In a large pot, cook soba accoring to package directions (5 - 7 min)
4. While noodles are cooking, pour sauce into a large saute pan and bring to a simmer
5. Add red pepper, muchrooms, snow peas and onions to sauce and saute for 1 min.
6. Drain noodle and add to sauce with chicken. Stir just to coat and immediately divide into bowls. Top each bowl with shredded carrot and cilanto. Serves 4