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1
Preheat a grill pan or outdoor grill over high heat.
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2
Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil.
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3
Once it comes up to a boil, add some salt and the pasta.
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4
Cook the pasta until al dente.
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5
Drain and reserve it.
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6
While the water is coming up to a boil, make the soy glaze.
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7
In a small skillet, combine the 1/4 cup of tamari, the brown sugar, 1/4 cup of the chicken stock, the lime juice, crushed garlic clove, one fourth of the grated ginger, and the red pepper flakes.
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8
Place it over medium-high heat, bring it up to a simmer, and cook it until the glaze looks like a watery syrup, about 3 to 4 minutes, then remove it from the heat and reserve.
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9
Preheat a large skillet over medium-high heat with 2 tablespoons of the vegetable oil, twice around the pan.
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10
Add the onions, carrots, chopped garlic, the remaining ginger, a little salt, and a generous amount of pepper; cook for 5 minutes, stirring frequently.
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11
If the pan starts to look dry, add a bit more oil.
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12
While the carrots are cooking, grill the chicken.
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13
Season the chicken with some pepper and drizzle it with a little oil.
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14
Place the seasoned chicken cutlets on the grill and cook for 3 to 4 minutes or until well marked, then flip the chicken and brush with the soy glaze.
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15
Continue to cook it for another 3 to 4 minutes, or until it is cooked through.
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16
Brush again with the glaze, flip it, and then brush one last time with the glaze.
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17
Remove the grilled chicken to a plate, tent it with a piece of foil, and let it rest a few minutes while you pull together the carrots and noodles.
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18
Add the remaining 1 1/2 cups of chicken stock and the remaining tablespoon of tamari to the carrots, bring them up to a bubble, and simmer for 1 minute.
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19
Add the drained pasta, stir to combine them, and cook for about 30 seconds so the pasta soaks in some of the sauce.
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20
Turn the heat off and drizzle the mixture with the toasted sesame oil, then sprinkle it with the toasted sesame seeds, cilantro, basil, and parsley.
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21
Toss thoroughly to combine.
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22
Taste and adjust the seasonings with a little more sesame oil, salt, and pepper and transfer it to a platter.
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23
Slice the chicken into thin strips and arrange them on top of the carrot-sesame noodles.
