by Gabi Moskowitz
Prep Time 0:30
Cook Time 0:15
Full disclosure: I think pasta salad is kind of tacky. Cold macaroni smothered with mayonnaise? I just can’t do it.
This cold noodle dish, however—this I can get behind. The light, vibrant pesto-like herb mixture clings to the chewy udon (Japanese wheat noodles) and complements the perfectly grilled, slightly sweet chicken breasts brilliantly. Serve this at your next barbeque.
- Ingredients
- 2 tbsp plus 1 tsp brown sugar Pantry
- juice of 1 lime, divided $0.50
- 1/4 cup soy sauce Pantry
- 2 tbsp rice vinegar $2 for 10 oz.
- 2 boneless, skinless chicken breasts $5
- 14 oz. fresh or frozen (not dried) udon noodles $1
- 1 small bunch cilantro leaves $1
- 1 small bunch flat-leaf parsley leaves $1
- 2 tsp vegetable or olive oil Pantry
- 1 clove garlic Pantry
- 1/4 red onion, peeled and cut into chunks $0.50
- 1 small piece of ginger, peeled, cut into chunks $0.50
- pinch salt Pantry
- 1 tbsp roasted sesame seeds $2 for 8.5 oz.
- 1 scallion, sliced $1 for a bunch
Total Cost of Ingredients $14.50
Directions
Whisk together 2 tbsp brown sugar, 1/2 lime juice, soy sauce and rice vinegar. Pour into a plastic zip-lock bag, add chicken and seal. Squish chicken around to ensure marinade is distributed. Refrigerate for 20 minutes.
While chicken marinates, cook noodles in lightly-boiling salted water for 1-2 minutes (or until noodles separate). Rinse in cold water until noodles are cool. Drain and transfer to a bowl.
Place cilantro, parsley, oil, garlic, onion, ginger, remaining lime juice and remaining brown sugar in a food processor. Pulse until smooth. Toss with noodles and set aside.
Heat a grill or grill pan over high heat. If using a grill pan, lightly brush with oil. Grill the chicken breasts for 4-5 minutes on each side, or until cooked all the way through. Remove from heat.
Just before serving, toss the noodles with the sesame seeds. Divide noodles between two plates and top each pile with a chicken breast. Garnish with scallions.
Serves 2.
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What They're Saying
Jessica, on Aug 23, 11:02 AM, wrote:
Made this last night and it was perfect for a hot day’s dinner! Thanks for the recipe!! Delicious!
Lydia, on Sep 16, 04:02 PM, wrote:
Going to try this tomorrow but with sakmon instead and a side of bok choy!