Ingredients 1 whole boneless, skinless chicken breast, split in half 4 Tb. canola oil 1/4 cup soy sauce 3 Tb. rice vinegar 1 Tb. brown sugar 2 Tsp. sesame oil 2 garlic cloves, minced 1/4 Tsp. red pepper flakes 1/2 pound snow peas, trimmed, blanched 3/4 pound soba noodles 3 scallions, sliced thinly on the diagonal Procedure 1. Trim the chicken breast and then pound to an even thinness 2. Combine the canola oil, soy, rice vinegar, sugar, sesame oil, garlic and red pepper flakes in a small bowl. Add 2 tablespoons of the sauce to the chicken and marinate about 20 minutes. 3. Bring a large saucepan of salted water to a boil and blanch the snow peas for 10 seconds, refresh and transfer to a serving bowl. 4. Heat a grill pan until hot and grill the chicken for about 4 minutes on each side. Remove to a cutting board and allow it to rest while you cook the noodles. 4. Cook the soba noodles in the blanching water until al dente about 5 minutes. Drain and transfer to the serving bowl, add the reserved dressing and toss well. 5. Slice the chicken in thin diagonal slices and lay on top of the noodles. Scatter with the scallions and serve.
Originally published in the Santa Monica Daily Press print edition on August 21, 2008. Read the original PDF.