-
1
Preheat a grill pan or outdoor grill on high.
-
2
Bring a large pot of water to boil for the pasta, salt the water, and add the pasta.
-
3
Cook according to package directions until it is al dente.
-
4
Once cooked, drain it thoroughlyget all the liquid out.
-
5
In a blender or food processor, combine about 3 tablespoons of the vegetable oil, the parsley, cilantro, garlic, onion, 2/3 of the grated ginger, and salt and pepper.
-
6
Blend until the mixture is somewhat smooth.
-
7
Transfer the mixture to a shallow dish, add the chicken cutlets, and coat them thoroughly.
-
8
Let the chicken sit for a few minutes.
-
9
While the pasta cooks and the chicken marinates, place a small saucepan over medium-high heat, add the rice wine vinegar, sugar, tamari, red pepper flakes, and the remaining grated ginger and bring them up to a bubble to dissolve the sugar.
-
10
Once the sugar has dissolved, remove the sauce from the heat and stir in the remaining 2 tablespoons of vegetable oil.
-
11
While it is still hot, transfer the sauce to a large salad bowl, add the cucumbers, red and yellow bell peppers, and scallions, and toss to combine.
-
12
Add the pasta to the dressed cucumbers and bell peppers, add the baby spinach, and toss to combine.
-
13
Cover with foil and reserve covered to keep the noodles warm and wilt the spinach while you grill up the chicken.
-
14
Grill the ginger-and-herb-coated chicken for 3 minutes on each side, or until it is cooked through and the juices run clear.
-
15
Transfer the hot grilled chicken to a cutting board and cut it into thin strips.
-
16
Divide the noodles and veggies among 4 serving plates and top them with a pile of the grilled chicken strips.
