Chinese Noodles With Grilled Chicken Breasts

Kelly Degala, chef at Bistro Va de Vi in Walnut Creek, CA was a kind enough to share some of the recipes he has created at the popular East Bay restaurant. This recipe, along with 69 others, is now featured in the new Va de Vi cookbook. The beautifully photgraphed cookbook can be purchased from Inman Family Wines or from the restaurant for $29.95 plus tax and shipping. In this popular dish, the noodles are served at room temperature and topped with warm slices of chicken breast. Because the noodles can be prepared ahead, it makes a terrific party dish for a large group. It's filling, so a little goes a long way. TIPS: Peanut Sauce can be made up to 2 weeks ahead and refrigerated. Bring to room temperature before using. Marinade may be made up to 1 week ahead. Noodles and vegetables may be tossed with sauce up to 1 hour ahead. Grill chicken before serving. You will have more peanut sauce than is needed. It can be refrigerated up to 1 week. Bring to room temperature. It is used to make Pork Satay (page 000) and is also terrific with chicken and shrimp.

For peanut sauce
1/2 c. vegetable oil
1/4 c. Tahini, stirred
1/4 c. soy sauce
2 TB. dry sherry
2 TB. rice vinegar
1/2 tsp. sesame oil
1/3 c. honey
1 TB. garlic, coarsely chopped
1 TB. ginger, coarsely chopped
1/2 c. peanut butter, crunchy/ regular (not old fashioned)
3/4 tsp. dried red pepper flakes, or to taste
1/4 c. water
Chicken
1 recipe Chili Marinade and Basting Sauce (page 000)
2 chicken breast halves, boneless, skinless (4 oz. in total), tenderloins removed and reserved for another use
Noodles and vegetables
6 Asian fresh egg or water noodles, Refrigerated
2 vegetable oil
1/4 tsp. sesame oil
1/4 hot house cucumber, unpeeled and julienned
Cilantro Sprigs and Green Onions

To make peanut sauce: In order given, add all ingredients to blender and process until thoroughly combined. Makes 2 1/2 cups of sauce. To marinate chicken : Make chili marinade. Add chicken and marinate for 1 hour at room temperature, stirring once. To prepare noodles & vegetables: Bring a pot of salted water to a boil. Add noodles and cook al dente, 3 minutes for fresh, 5 minutes for dried. Drain and run under cold water. Transfer to a bowl. Add vegetable oil and sesame oil; toss to coat. When cool, stir in cucumbers and carrots. Before serving, toss with as much peanut sauce as desired. Serve at room temperature. To grill chicken : Oil grill grate and prepare coals or preheat gas grill. Grill over medium heat, smooth-side down, until bottom has deep brown grill marks, 5 to 8 minutes. Turn and continue until cooked through, 5 to 8 more minutes. Chicken is done when thickest part is opaque. Let rest 5 minutes; slice thinly on the diagonal. To plate : Mound pasta onto the center of 4 small plates. Top with slices of chicken. Drizzle with sauce. Top with green onion curls and a sprig of cilantro. To create green onion curls trim bottoms of onions, cut 2 inches off tops and remove outer layers. Using a sharp knife, cut stalks into thirds. Diagonally cut each into thin julienne slivers. Put them into a small bowl and cover with water. Refrigerate until they curl, at least 30 minutes. They can be stored in the refrigerator in water overnight, but I like to use them at room temperature when I garnish hot food

Serves 4-6