What
you need,
2
tbsp. Hoisin Sauce
1½ tsp. balsamic vinegar
1½ tsp. Worcestershire sauce
½
tsp. Chinese 5 spice powder
2-3
boneless skinless chicken breasts, trimmed of any excess fat
6
oz. uncooked soba noodles
1½ cups sugar snap peas, trimmed and halved
2
tbsp. rice wine vinegar
1
tbsp. sesame oil
2
tsp. soy sauce
1
tsp. sambal oelek (garlic chili paste)
2
tsp. toasted sesame seeds
2
green onions, thinly sliced
Whisk
together the hoisin sauce, balsamic vinegar, Worcestershire sauce and 5 spice
powder.
Pour
over the chicken breasts and stash in the fridge for 30 minutes.
I
like to use a large zip top bag to marinate meat, works great and no mess!
Heat
your barbeque to medium high and cook the chicken for 4-5 minutes per side
until cooked through. Let the chicken rest while you cook the noodles.
In
a large bowl whisk together the rice wine vinegar, sesame oil, soy sauce and
sambal oelek, set aside.
In
a large pot of boiling water cook the soba noodles for 2 minutes. Toss in the
peas and cook for 1 more minute.
Drain
the noodles and peas and add to the bowl with the vinegar mixture. Toss the
noodles to coat.
Put
a pile of noodles into a shallow bowl and top with a few slices of the grilled
chicken.
Garnish
with some of the sesame seeds and green onion.
For
the cucumber salad,
Combine
2 cups of thinly sliced Kirby or English cumber with ½ cup thinly sliced red
onion.
Whisk
together 3 tbsp. lime juice, 2 tsp. brown sugar and ¼ tsp. salt.
Pour
over the cucumbers and stir to coat well. Let salad sit for about 10 minutes to
give the flavors a chance to mingle.
When
you are ready, top the salad with 2 tbsp. chopped dry roasted peanuts.
Jen of My Tiny Oven
