Sweet and salty food . . . I can eat it at the same time? I’m there. How about you?
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat a grill pan or outdoor grill on high.
Step 2
Bring a large pot of water to boil for the pasta, salt the water, and add the pasta. Cook according to package directions until it is al dente. Once cooked, drain it thoroughly—get all the liquid out.
Step 3
In a blender or food processor, combine about 3 tablespoons of the vegetable oil, the parsley, cilantro, garlic, onion, 2/3 of the grated ginger, and salt and pepper. Blend until the mixture is somewhat smooth. Transfer the mixture to a shallow dish, add the chicken cutlets, and coat them thoroughly. Let the chicken sit for a few minutes.
Step 4
While the pasta cooks and the chicken marinates, place a small saucepan over medium-high heat, add the rice wine vinegar, sugar, tamari, red pepper flakes, and the remaining grated ginger and bring them up to a bubble to dissolve the sugar. Once the sugar has dissolved, remove the sauce from the heat and stir in the remaining 2 tablespoons of vegetable oil. While it is still hot, transfer the sauce to a large salad bowl, add the cucumbers, red and yellow bell peppers, and scallions, and toss to combine.
Step 5
Add the pasta to the dressed cucumbers and bell peppers, add the baby spinach, and toss to combine. Cover with foil and reserve covered to keep the noodles warm and wilt the spinach while you grill up the chicken.
Step 6
Grill the ginger-and-herb-coated chicken for 3 minutes on each side, or until it is cooked through and the juices run clear. Transfer the hot grilled chicken to a cutting board and cut it into thin strips. Divide the noodles and veggies among 4 serving plates and top them with a pile of the grilled chicken strips.
