Weeknight Serrano Noodles

1. Bring a large pot of water to a boil and briefly blanch your baby spinach and cilantro by adding them to the water for about 20 seconds. Remove and set aside.
2. Add the spinach and cilantro to a blender, along with the silken tofu, Yellowbird Serrano Hot Sauce, lime juice, and salt. Blend until smooth, then taste and adjust the salt, hot sauce, and lime juice as needed.
3. Cook the udon noodles according to the package instructions and prepare the chicken thighs your favorite way (pan-searing is recommended, but air frying works great too).
4. Toss the noodles with the sauce, then divide into 4 bowls.
5. Top with the chicken, garnishes of your choice (such as crispy shallots, sour cream, and fresh chili peppers), and additional Yellowbird Serrano Hot Sauce to taste. Enjoy!