Sesame crusted chicken with summer soba noodle salad and ginger cilantro vinnaigrette.

Submitted by Shaun Zinckgraf

About the cook: I grew up watching my parents cook every night. When I was 4, they started teaching me. Ever since then, I've had a passion for learning techniques, new ingredients and new styles, and finding interesting ways to combine them. My style is refined yet playful. I enjoy using unusual ingredients and making everything from scratch.

About the dish: Inspired by Thai cuisine, I created this recipe as a healthy, refreshing twist on Thai noodles that looks as good as it tastes.

National Origin: Thailand

Serves: 4

Estimated Time: 30 to 60 Minutes


4 - 6 oz boneless chicken breast
1 package soba noodles
1/2 cup red cabbage, shredded
1/2 cup carrots, julienne
1 yellow bell pepper, julienne
1 cucumber, julienne
2 fresno chili peppers (can
substitute for peppers of
different heat levels) julienne
1/2 cup edamame, peeled and

2 tbsp ginger, diced
1 lime
2 cloves of garlic
1 tsp coriander seeds
1 tsp agave
1/4 cup olive oil
1/4 cup rice wine vinegar
1 cup sesame seeds, black and
1/4 cup cilantro (plus extra for
1/2 tsp pepper
1 tsp salt
2 egg whites
1/2 cup unsalted peanuts


1. Preheat oven to 400 farenheit.
2. In a small non stick pan over medium high heat, toast coriander seedsfor 2 – 3 minutes until fragrant. Set aside.
3. Crush peanuts into smaller pieces and toast in a small nonstick pan over medium high heat with a few drops of oil until roasted. Add pinch of salt and set aside.
4. Add soba noodles to a large pot of boiling water and cook for 5 minutes. Then strain into a colander and cool noodles under cold water. Set aside.
5. Add all ingredients for vinaigrette into a blender and blend until smooth.
6. Whisk egg whites in a bowl. Arrange arrange seedson a plate. Season chicken breast with salt and pepper, dip each breast into the egg whitesand then into the sesame seeds ensuring each breast is evenly coated.
7. Heat a heavy bottom pantop medium high heat. Once hot, add enough oil to coat the pan. Without crowding the pan, sear the chicken for 3- 4 minutes until sesame seeds are crisp aaaand toasted. Flip and sear for another 3 – 4 minutes. Place pan directly into the oven and bake for 15 minutes depending on thickness of breasts. Remove from oven and let cool for 5 minutes.
8. In a large bowl, toss noodles, carrots, cucumber, cabbage, peppers and edamame in the dressing.
9. Start each plate with a neat pile of the noodle salad. Slice chicken and lay on top of noodles. Garnish with cilantro leaves and toasted peanuts.
10. Enjoy.

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