In a bowl with a lid combine chicken tenders, rice wine vinegar, sesame oil, garlic clove, ginger, red pepper flakes and salt, stir a few times to combine. Cover with lid and let marinate in the refrigerator for 1/2 an hour or up to over night.

In a small bowl combine soy sauce and peanut butter and stir to break up the peanut butter a little (it's ok if it doesn't combine, it will melt together.)

Cook soba noodles according to package instructions and set aside.

Remove chicken from the fridge and in a large non-stick pan (or pot) over high heat cook the chicken, tapping off excess marinade as you transfer the chicken to the pan. Cook chicken for 7 minutes, then flip and cook for an additional 7 minutes. Reduce heat to medium and add in the peanut butter and soy sauce mixture. Cook it, stirring the sauce for 2 minutes, or until the sauce comes together and starts to boil (it will become thicker when the peanut butter melts.)

Add in 1 tablespoon of water and then pour in the bag of frozen vegetables and cook, stirring occasionally for 5 minutes, or until the vegetables are cooked through.

To serve divide the soba noodles into bowls and top with the chicken and vegetables and enjoy!