Buckwheat Noodles With Thai Grilled Chicken

• For marinating chicken:
• 1 tablespoon lime juice
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 2 tablespoons light brown sugar
• 1 teaspoon ground turmeric
• 2 cloves garlic, grated
• 1 (1/2-inch) piece ginger, grated
• 1/2 teaspoon crushed red pepper flakes
• 10 ounces boneless chicken breast, cut into 1-inch cubes
• 4 bamboo skewers, soaked in cool water for 30 minutes
• For the noodle salad:
• 1 (9-ounce) package soba noodles
• 1 tablespoon sesame oil
• 1 bunch scallions, thinly sliced
• 11/2 cups julienned cucumber
• 11/2 cups julienned carrots
• 1 cup cilantro leaves
• 1/2 cup Thai basil leaves
• 1/2 cup mint leaves
• 2 tablespoons minced ginger
• Sriracha sauce
• 1/2 cup chopped toasted peanuts
• For the dressing:
• 2 garlic cloves, thinly sliced
• 1 Thai bird chili, chopped
• 1/4 cup light brown sugar
• 1/4 cup fish sauce
• 3 tablespoons fresh lime juice

1. Marinate chicken: In a large bowl, whisk together all ingredients except chicken until sugar dissolves. Toss chicken in marinade, cover bowl and refrigerate 30 minutes. Divide chilled chicken among 4 skewers, cover and refrigerate until ready to use. (This step may be done a day ahead.)
2. 2. Make noodle salad: Cook noodles in a pot of boiling water until al dente, according to package directions. Strain, then refresh noodles in a bowl of ice water. Drain, then place in a bowl. Toss with sesame oil, cover and set aside. In a separate bowl, toss together scallions, cucumbers, carrots, cilantro, Thai basil, mint and ginger. Cover bowl and set aside.
3. 3. Make dressing: Use a mortar and pestle to pound garlic, chilies and sugar together until thoroughly crushed. Stir in fish sauce and lime juice. Set aside.
4. 4. Preheat broiler. Remove chicken skewers from refrigerator and place on a baking sheet. Place under broiler and cook until exterior is nicely caramelized and interior is cooked through but still juicy, 3-4 minutes per side.
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7. 5. Meanwhile, toss together chilled noodles and vegetables. Toss salad with enough dressing to coat. Serve any remaining dressing on the side. If desired, add Sriracha for more heat.
8. 6. To serve, divide noodle salad among 4 chilled plates, top each with one chicken skewer and sprinkle with peanuts.

chicken, lime juice, soy sauce, fish sauce, vegetable oil, light brown sugar, ground turmeric, garlic, ginger, red pepper, chicken breast, bamboo skewers, salad, noodles, sesame oil, scallions, cucumber, carrots, cilantro, basil, mint leaves, ginger, sriracha sauce, peanuts, garlic, bird chili, light brown sugar, fish sauce, lime juice

Taken from www.epicurious.com/recipes/member/views/buckwheat-noodles-with-thai-grilled-chicken-52947361 (may not work)