Grilled Chicken Thighs with Ginger-Scallion Noodles

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

5 tablespoons oyster sauce

6 tablespoons vegetable oil, plus more for the grill

1/2 teaspoon five-spice powder

Kosher salt and freshly ground pepper

1 1/2 pounds skinless, boneless chicken thighs (4 to 6 pieces)

8 ounces thin Chinese stir-fry noodles or ramen noodles

2 carrots, thinly sliced on the diagonal (about 1 cup)

4 ounces snow peas, halved

2 bunches scallions, roughly chopped

1 2-inch piece fresh ginger, roughly chopped

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

Directions

  1. Preheat a grill to medium high. Combine 2 tablespoons oyster sauce, 1 tablespoon vegetable oil, the five-spice powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
  2. Oil the grill grates. Grill the chicken until lightly charred and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and let rest.
  3. Meanwhile, bring a medium saucepan of salted water to a boil. Add the noodles and cook as the label directs, adding the carrots and snow peas during the last minute of cooking. Drain the noodles and vegetables and transfer to a large bowl. Wipe out the saucepan and reserve. Snip the noodles into shorter pieces with kitchen shears.
  4. Finely chop the scallions and ginger in a food processor. Heat the remaining 5 tablespoons vegetable oil in the reserved saucepan over medium-high heat. Add the scallion-ginger mixture and cook, stirring, until softened, about 2 minutes. Remove from the heat and stir in the soy sauce and vinegar. Add to the noodle mixture, season with salt and pepper and toss. Divide among plates; drizzle with the remaining 3 tablespoons oyster sauce. 
  5. Slice the chicken and serve over the noodles.