Chicken Satay Noodle Bowl

Ingredients
Chinese noodles (enough for 6 servings) 
2 grilled skinless chicken breast, sliced thin
2 tbsp toasted sesame oil  
3/4 cup peanut butter  
4 tbsp soy sauce  
4 tbsp Mirin, sweet rice wine
2 tbsp rice wine vinegar  
1 tbsp grated fresh ginger  
1 tsp garlic puree
1 tsp coarse black pepper
juice of 1 lime
1 tsp red chili paste (Sambal)
pinch of curry powder
water for thinning sauce
1 tbsp palm sugar or brown sugar (optional)   
1 green pepper, julienned
1 red or orange pepper, julienned
1 cup match stick carrots
1/2 red onion, julienned
1 cup red cabbage, julienned
1 cup snow peas, julienned or whole
1/3 cup chopped fresh cilantro
1/3 cup parsley leaves 
3 green onions, thinly sliced 

Cooking Tools

Large pot

Large mixing bowl

Directions
Cook noodles according to directions; rinse, drain and cool.  In a large mixing bowl, whisk together sesame oil, peanut butter, soy sauce, Mirin, vinegar, ginger, garlic, pepper, lime juice, chili paste, curry powder, brown sugar.  If the sauce is too thick, then add small amounts of water to thin.  Adjust seasoning to suit your taste.  Add cooked, cooled noodles and toss, add cooked grilled chicken and fresh vegetables and toss until well coated.  Chill in refrigerator for several hours before serving.
Serves 6