Hoisin-Grilled Chicken with Soba Noodles

By Jac_M

Bruce Weinstein and Mark Scarbrough, Cooking Light

JULY 2013

Ingredients

• 2 tablespoons hoisin sauce
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon five-spice powder
• 3 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 6 ounces uncooked soba noodles
• 1 1/2 cups sugar snap peas, trimmed and halved diagonally
• 2 tablespoons rice vinegar
• 1 tablespoon dark sesame oil
• 2 teaspoons lower-sodium soy sauce
• 1 teaspoon sambal oelek (ground fresh chile paste)
• 2 teaspoons toasted sesame seeds
• 2 green onions, thinly sliced

Preparation

Step 1

1. Combine first 4 ingredients in a large bowl. Add chicken; toss to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 10 minutes or until done, turning after 5 minutes. Let stand 5 minutes. Thinly slice across the grain.

2. Bring a large saucepan of water to a boil. Add noodles; cook 2 minutes. Add peas; cook 1 minute or until noodles are tender. Drain. Combine rice vinegar and next 3 ingredients in a bowl. Add noodle mixture; toss to coat. Arrange about 1 cup noodle mixture in each of 4 shallow bowls. Top each serving with about 3 1/2 ounces chicken. Sprinkle with sesame seeds and onions.