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Korean Grilled Chicken with Cold Soba Noodles & Summer Vegetables

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Korean Grilled Chicken with Cold Soba Noodles & Summer Vegetables

Roberta Reynolds
The recipe for the Korean Grilled Chicken comes from our good friend, Mike Turina. Mike is an excellent cook, and an absolute terror in the kitchen. When Nic (that’s what we call him – not sure why) enters our kitchen, all within 100 yards grab a HAZMAT suit and prepare to be covered in flying soy sauce, shrimp heads, and a noodle or two. That’s just how he operates. The result is always worth the mess, however. The last time Nic made the recipe for us, it was for an OSU tailgate party. The game was dismal, our barbecue was incinerated, but the chicken was delicious. The Soba Noodle recipe was inspired by the Cookie & Kate food blog, one of the very first I started following as I waded into the food blogging arena.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings

Ingredients
  

  • FOR THE KOREAN GRILLED CHICKEN
  • 2 cups soy sauce Aloha brand preferred
  • 1 ½ cups sugar
  • 1 tablespoon black pepper
  • 1 tablespoon sesame oil
  • 6 cloves minced or grated garlic
  • 5 green onions thinly sliced
  • 1 tablespoon grated ginger
  • Red chili pepper flakes to taste
  • 2 pounds boneless skinless chicken thighs (you can also use chicken on the bone with skin, but you might want to slice down to the bone on each piece to allow faster cooking)
  • FOR THE SOBA NOODLES WITH SPRING VEGETABLES NOTE: I usually triple this recipe and use the extra if I need it in the dish, to pass on the side, and to be able to freeze a bunch for later
  • 1, 12 ounce package Soba noodles
  • ½ cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons sesame Oil
  • 2 tablespoons white miso
  • 2 teaspoons grated fresh ginger
  • Sriracha
  • Juice and zest of 2 limes
  • Honey or Agave to taste
  • Your choice of approximately ½ - ¾ cup of any of the following you prefer. Try to pick 4-6 items or add you own!
  • Sugar snap peas thinly sliced lengthwise
  • Carrots julienned
  • Green or yellow zucchini julienned
  • Grated Radish
  • Raw green beans slivered
  • Slivered scallions
  • 1 – 2 cups frozen thawed edamame

Instructions
 

  • FOR THE KOREAN GRILLED CHICKEN
  • Combine all ingredients and marinate chicken. Boneless and skinless chicken can marinate for one -2 hours; bone-in chicken can marinate overnight.
  • Remove chicken from marinade and grill until done. FOR THE SOBA NOODLES WITH SPRING VEGETABLES
  • Make the sauce: Combine the soy sauce, olive oil, sesame oil, lime juice and zest, miso, agave, grated ginger and sriracha.
  • Cook the Soba noodles according to package instructions. (Sometimes you boil them and sometimes you stir-fry them)
  • Place noodles in a large Dutch oven. Add sauce and gently ‘stir-fry’ the noodles until the sauce is absorbed. Set aside.
  • Prepare your vegetables: Sliver the sugar snap peas, grate the radish, sliver the scallions, and julienne the carrots. Thaw edamame.
  • To serve: toss noodles, vegetables, and sauce together. Pass extra sauce to taste.

There is no requirement to make the chicken if you just want to do the Soba thing. So let’s just start with the noodle element first, and get going on the chicken in a minute.

It really can contain anything you like, so if the veg that I used doesn’t suit you, feel free to be adventurous and do your own thing. Since our garden zucchini is scaring me, I made sure to add quite a bit to this particular concoction. Cut them as thinly as you can by hand, or for an easier solution you can actually buy an inexpensive contraption that looks like a peeler but actually has tiny little teeth that make beautiful shreds. Check out those carrots below to see what I mean.

Here’s a little idea about the sauce for the noodles: triple the recipe. It freezes beautifully, and whenever you have the urge all you will need to do is get your noodles and veg going and you are set. Sometimes Soba noodles can be hard to find, so check first in the refrigerator section of your supermarket. If that doesn’t pan out, there is absolutely no reason you can’t use spaghetti or linguine if you’d rather.

Noodles are done! Chuck them into the refrigerator while you attack that chicken. You’ll probably want to start marinating it before you dive into the noodle preparation, but be careful with your marinating time. If you use boneless/skinless chicken, the marinade permeates the meat really fast, and if you don’t drain it off after an hour or two, you will have a total salt bomb on your hands. If you use bone-in chicken with skin on, you have more leeway. Nic says it is safe to marinate that stuff overnight, but you might want to call it quits after 3-4 hours just to be on the safe side.

I like to heap the whole business on a platter and let everybody dig into what they want, but feel free to do your own thing. I also happen to like saving back a bunch of the noodle part and eating it out of the container while standing in front of the open refrigerator on a sweltering day. Time to dig in!!

Hope you enjoy this one – it stays fresh and crisp in the fridge for 3-4 days if you happen to have leftovers. And if you’d like a change of pace, just stir fry the noodles and veg all together when the rains fall. Thanks for much for reading today!! xoxoxoxo

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!