Step 1

Start by making the chicken: In a medium bowl, whisk together the wet ingredients and the garlic. Season with salt and pepper, to taste. Reserve 1/4 cup of the marinade and set aside.

Step 2

In a gallon-sized bag, marinate the chicken in the above marinade for 1 hour. Drain the chicken from the marinade.

Step 3

Preheat grill or grill pan to medium-high heat. Add chicken to grill and cook, flipping once and basting (coat the chicken with the reserved 1/4 cup marinade while it’s cooking) until cooked through, about 5-6 minutes on each side.

Step 4

Set chicken aside until cool enough to handle. Shred into small pieces and set aside.

Step 5

Prepare the vegetables. Heat the oil in the pan and toss in the carrot, cabbage and pepper. Cook for 6 minutes, stirring constantly, until the vegetables are soft and tender yet still crunchy. Remove from heat.

Step 6

Prepare the dressing: Combine all the ingredients in a small saucepan and bring to a low boil. Lower the heat to medium and simmer for 4-5 minutes, until well combined and slightly thickened.

Step 7

In a big bowl or large pot, combine the cooked noodles, the shredded chicken, the vegetables and the sauce. Toss with one of the sliced scallions and half of the sesame seeds until well combined.

Step 8

Serve warm or cold, topped with another sprinkling of sesame seeds and scallions.