Tuesday, July 2, 2013

Hoisin Grilled Chicken with Soba Noodles

This Hoisin Grilled Chicken with Soba Noodles is my perfect summer food.

Firstly, you use the barbeque not your oven and you only have to have 1 stove burner on for less than 5 minutes, that way your house doesn’t get all hot.
Secondly it has noodles, and noodles are my life!

The chicken has so much flavor! Tangy and sweet, I just loved it.
The bonus cucumber salad is to die for too!

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.

So I sorta forgot the peanuts on the cucumber salad at first, don't be like me, remember the peanuts.
I love summer food!



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