1. Toss chicken in cornstarch, set aside.

2. Whisk together the peanut butter, sriracha sauce, soy sauce, fish sauce, vinegar, set aside.

3. Heat olive oil in a large skillet over medium high heat.

4. Add the chicken to the skillet, sauté 7-9 minutes (until the chicken begins to brown).

5. Add garlic to chicken and sauté for 1 minute.

6. Add sauce and stir to coat chicken; cook only until the sauce reaches a simmer and the internal temperature of thickest piece of chicken reaches 165°F, about 2 minutes. Always use a meat thermometer to determine the temperature.

7. To serve, divide noodles among 4 bowls, top each bowl with ¼ cup cabbage, ¼ cup carrot, and ¼ cup edamame, and then top with chicken.