Chicken Kebabs with Cucumber Noodles

Chicken Kebabs with Cucumber Noodles Recipe
Photo: Stephen Devries; Styling: Cindy Barr


Marinated in a little honey, ginger, soy sauce, and peanut oil, Asian-inspired Chicken Kebabs with Cucumber Noodles are paired with cucumber noodles to create an easy weeknight dinner.


Serves 4 (serving size: 1 kebab, 3/4 cup noodles, and 2 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 414
Fat 21.6 g
Satfat 3.9 g
Monofat 9.3 g
Polyfat 6.8 g
Protein 32 g
Carbohydrate 26.1 g
Fiber 2 g
Cholesterol 73 mg
Iron 1.5 mg
Sodium 558 mg
Calcium 37 mg


7 ounces uncooked soba noodles
3 tablespoons rice vinegar, divided
2 tablespoons dark sesame oil
2 tablespoons honey, divided
1/4 teaspoon sugar
1/4 cup thinly sliced green onions
1 medium cucumber, seeded and thinly sliced
2 tablespoons lower-sodium soy sauce, divided
1 tablespoon minced peeled fresh ginger
1 tablespoon peanut oil
1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
Cooking spray
1/4 cup creamy peanut butter
2 tablespoons water
2 teaspoons sambal oelek (ground fresh chile paste) or chile garlic paste
Chopped fresh cilantro


1. Cook noodles according to package directions, omitting salt and fat; drain and rinse with cold water. Drain. Combine 2 tablespoons vinegar, sesame oil, 1 tablespoon honey, and sugar in a large bowl, stirring with a whisk. Add the noodles, onions, and cucumber; toss to combine.

2. Combine remaining 1 tablespoon honey, 1 tablespoon soy sauce, ginger, and peanut oil in a medium bowl, stirring with a whisk. Add chicken to bowl; toss to coat. Thread chicken evenly onto 4 (10-inch) skewers.

3. Heat a grill pan over medium-high heat. Coat with cooking spray. Add kebabs to pan; cook 12 minutes or until done, turning to brown all sides.

4. Combine remaining 1 tablespoon vinegar, remaining 1 tablespoon soy sauce, peanut butter, 2 tablespoons water, and sambal oelek in a medium bowl, stirring with a whisk. Drizzle mixture over chicken. Garnish with cilantro. Serve with noodles.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

March 2014
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