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.
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.
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.
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.
Delicious! I didn't bother with the kabobs, just grilled the chicken breasts in pieces. The sauces - both the peanut and the sauce on the noodles - were outstanding. The entire family gobbled it down. Easy to make too. Will add to our regular rotation.
I did make a couple major changes to this recipe, but I think even if I had made it as written it wouldn't have been any better. I'm a vegetarian so I used tofu (frozen and pressed); my meat-eater husband thought the recipe wouldn't have been improved with chicken. I also used almond butter since I don't eat peanuts, and the sauce had a chalky texture, I blended it in the food processor. Finally, I used bean thread noodles instead of soba, but the cucumber noodles were just bland, as was the carrot salad. Not a good receipe overall, and lots of prep with the different sauces.
Aside from stabbing myself in the finger with a wooden skewer while making this dish, I loved it! My husband really liked the peanut sauce, and the cold cucumber and soba noodle salad was something different and very tasty.