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1
Bring a large pot of salted water to a boil.
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2
Cook the noodles according to the package directions for al dente.
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3
Drain the noodles, then transfer to a large bowl and toss with the sesame oil.
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4
Set the noodles aside.
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5
In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles.
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6
Add the cubed chicken to the marinade, toss gently to coat the chicken.
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7
Cover the bowl and refrigerate for 30 minutes.
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8
For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
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9
Pour the warm dressing over the cooked noodles, and toss to coat evenly.
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10
Set the noodles aside until ready to serve.
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11
In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned.
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12
Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
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13
Thread the chicken pieces and orange segments alternately on the skewers,
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14
To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro.
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15
Sprinkle the chicken skewers with the sliced green onions.
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16
Serve the noodles with the chicken skewers and enjoy hot or cold!
