Grilled Chicken on Sesame Noodles with Diced Avocado and Sriracha

Any grilled meat combined with sesame noodles is usually pretty awesome. The simple combination of the Japanese Udon noodles, toasted sesame seed oil and green onions can't be beat. I like barbecued chicken thighs with my sesame noodles because you can get a nice charred flavor from the fat on the meat. I dice up some avocado for the for a decadent topper and of course a few dashes of Sriracha. 

 

Ingredients:
1 package Welpak Japanese noodles
2 tablespoons toasted sesame oil
4 - 5 diced green onions
1 pound boneless skinless chicken thighs
 1 large avocado or 2 medium avocados
1 tablespoon diced red onion
Dash of avocado oil
Sriracha

Preparation:

Take the avocado's and remove the pit. Use a large spoon to remove the avocado from the skin and  cut into a large dice. Place the avocado into a bowl and add the diced red onion and a dash of avocado oil.

 

Heat your grill to high. Use some spray canola oil to coat the chicken thighs and place on the grill. Cook the chicken thighs for about 5 minutes per side. If the grill is hot enough you should have some nice char and grill marks. Remove the chicken from the grill to a plate and cover with foil for 5 minutes.

 

Boil water in a large pot and cook the Japanese Udon noodles according to directions, about 5 minutes. When cooked, drain the noodles really well and place into a 12" sauté pan. 

 

Heat the sauté pan to medium and add the noodles, toasted sesame oil and green onions. Toss until all the noodles are well coated with the toasted sesame seed oil.

 

To serve, place a portion of sesame noodles on a plate. Take the barbecued chicken and dice into bite size pieces. Place a portion of chicken on the noodles. Lastly, place a generous scoop of avocado on the chicken and garnish with diced green onions and Sriracha.