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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.