THAI PEANUT NOODLES WITH CHICKEN, SCALLIONS, ZUCCHINI, AND CABBAGE - Dish off the Block

Ingredients

• ⅓ cup peanut butter
• ¼ cup soy sauce
• ¼ cup rice wine vinegar
• ¼ cup olive oil (or neutral oil)
• 1 ½ tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon chili crisp
• 1 garlic clove, grated on a microplane
• 2 teaspoons fresh ginger root, grated on a microplane
• 3 tablespoons vegetable oil
• 2 bunches scallions
• 1 medium zucchini, cut into ½” thick half moons
• 4 cups Napa Cabbage, thinly sliced and rough chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound fresh lo mein noodles (or sub with your favorite noodle type), cooked to very al dente package directions in salted water
• 3 cups cooked chicken breast or thigh, shredded into bite size pieces (cooked shrimp are also delicious here)
• 2-3 tablespoons chili crisp
• 1-2 tablespoons sesame oil
• ¼ tablespoons scallions, chopped