For the Chicken: 

• 1 1/2 pounds boneless, skinless chicken thighs or, to make this vegan, use a 14-ounce package of firm or extra firm tofu. *See notes below
• 2 tablespoons soy sauce
• 2 tablespoons sake or Dry Sherry
• 1 tablespoon crushed garlic (2 large cloves)
• a pinch or two of dried crushed red chili flakes
• 1 tablespoon unflavored oil such as rapeseed or light olive oil

For The Spicy Peanut Dressing:

• 1/2 cup natural (unsweetened) smooth peanut butter at room temperature (from a well-stirred jar of peanut butter)
• 3 tablespoons low-sodium soy sauce (use Tamari for gluten-free)
• 1-2 tablespoons maple syrup, honey or brown sugar (I use 1 tablespoon but you may like it sweeter)
• 2 tablespoons of fresh lime juice
• 1 tablespoon of grated ginger root
• 2 teaspoons toasted sesame oil
• 1 teaspoon crushed garlic (1 medium clove)
• a pinch or two of crushed red pepper flakes or ¼ teaspoon sriracha (or more, to taste)
• a few tablespoons of warm water to thin peanut sauce to desired consistency

For The Veggies and Noodles:

• 6 ounces dried vermicelli rice noodles or angel hair pasta or your favorite noodles - the thinner the better. 
• 1/3 of a medium, cored red cabbage, shredded by hand or using a mandolin or food processor. (3 cups) 
• 1 bunch of smooth kale (dinosaur kale), thick stems removed, leaves stacked and very thinly sliced crosswise. (3 cups)

Toppings:

• 1 bunch of scallions, trimmed and thinly sliced crosswise
• 1/2 cup of cilantro leaves and tender stems, roughly chopped
• 1/2 cup of roughly chopped roasted salted peanuts