Spicy Ginger Soba Chicken Salad

In one bowl, combine the fish sauce, Sriracha, honey, 1 teaspoon of the sesame oil, and 1/4 cup of the soy sauce. Whisk to combine. This is your chicken marinade. Cut the chicken breasts into bite size pieces and let soak in the marinade in the refrigerator. Ideally you leave it for at least half an hour, but if pressed for time just 10 minutes will suffice.

When the chicken is done marinating, put it along with any leftover marinade into a skillet over medium heat. Cook for 5-10 minutes (depending on your stove…mine is terrible!) or until the chicken is cooked through.

Meanwhile, bring a pot of water to boil. While you wait make the noodle marinade in a larger bowl. Combine the grated ginger (if you want to get the absolute most out of your ginger run it through a garlic press!), the remainder of the soy sauce (1/2 cup) and the remainder of the sesame oil (3 teaspoons). Whisk all together and set aside.

Once the water is boiling, put the noodles in and give it a stir. It should take 4 or 5 minutes for them to become al dente, but maybe more or less depending on the type of noodle. Test frequently for your desired consistency. When they’re done, strain in a colander and toss with cold running water until the noodles are cool.

In the larger bowl, toss the cold noodles in the noodle marinade, throw in the chicken, chopped cilantro, chopped green onions, and the sesame seeds. Toss to combine and serve cold or at room temperature.