Spicy Sesame Skewers with Soba Noodle Salad

YIELD: 4-6 servings

For the marinade:

¼ cup soy sauce
1 tsp. sesame oil
2 Tbsps. brown sugar
2 tsp. Sriracha
2 cloves garlic, finely chopped
1 Tbsp. ginger, finely chopped

For the skewers:

1 lb. boneless, skinless chicken thighs, ½” cubes
1 red bell pepper, ½” cubes
1 green bell pepper, ½” cubes
1 red onion, ½” cubes

For the Miso Dressing:

2 Tbsps. red miso paste
1 Tbsp. rice wine vinegar
2 Tbsps. sesame oil
1 Tbsp. olive oil
2 tsps. Sriracha
2 tsps. ginger, finely chopped

Soba Salad Ingredients:

2 cups cooked soba noodles
1 scallion, sliced thin
¼ cup carrots, julienned
¼ cup red bell pepper, julienned
¼ cup snow peas, julienned
¼ cup cooked edamame
2 tsp. black sesame seeds

1. Mix all marinade ingredients and set aside. Marinate chicken thighs for at least 2 hours. Assemble the skewers, alternating between the chicken, peppers and onions.

2. Grill skewers until chicken has reached an internal temperature of 165°F.

3. For the noodles: Combine all dressing ingredients in a bowl and set aside. Combine all of the soba salad ingredients together in a separate bowl. Pour dressing over the salad and mix thoroughly.

Photo and recipe: Jason Czyzewski, Flik Independent School Dining Chef for the Park School, Baltimore, MD