Orange Sesame Grilled Chicken With Cold Soba Noodles
2 For chicken: chicken breasts cut into strips
1 tablespoon sesame oil
1 tablespoon soy sauce
1 1/2 tablespoons rice wine vinegar
1 Juice and zest of large navel orange
1 teaspoon ground ginger
12 ounces For noodles:. buckwheat soba noodles
1/2 cup tahini (or you can use peanut butter)
2 tablespoons sesame oil
1 tablespoon sugar
1/4 cup soy sauce (I use reduced sodium)
1 tablespoon rice wine vinegar (I use the Lite version)
1 teaspoon Sriracha Hot Chili Sauce
salt and pepper
3 scallions, sliced thinly
1 tablespoon sesame seeds
Preparation for Chicken:
Place chicken in a ziploc bag or shallow dish.
Whisk remaining ingredients and pour over chicken. Marinate at least 3 hours or overnight. Cook on a preheated grill or grill pan for 3 or 4 minutes per side to cook through.
Preparation for noodles:
Cook soba noodles in salted boiling water for 12 minutes, or until just tender.
Drain, rinse with cold water and place in a large bowl.
Toss with 1 Tbls. sesame oil and refrigerate.
Whisk tahini, sugar, soy sauce, vinegar, sriracha, and salt and pepper to taste until combined. Add a few Tbls. of hot water if it is too thick. You'll want it to be the consistency of heavy cream. You can refrigerate this also until ready to serve, but you'll need to thin it out again with more water! When you are ready to eat, toss noodles in tahini sauce and transfer to a plate.
Sprinkle with scallions and sesame seeds and top with grilled chicken. Drizzle with remaining sesame oil