Prep Time
15min
Cooking Time
15min
Serves
4-6
Fuel
Gas
Ingredients
Peanut Sauce:
Method
01.
First prepare the sauce. In a saucepan, combine the sugar, vinegar, and soy sauce. Stir over medium-low heat until just dissolved, then allow it to cool slightly. Then stir in the sambal, peanut butter, and garlic. Whisk until combined and it becomes a sauce. Set aside and refrigerate until needed. **Depending on the peanut butter you are using, it may go weird and thick, so add ¼ cup of water and 1 tsp. of cornstarch while you whisk over low heat until the sauce becomes smooth once more.
02.
Cut your protein of choice into bite-sized chunks that are big enough to stay together when skewered. Season with salt to taste.
03.
In a bowl, combine the sriracha, maple syrup, and garlic. Remove 1/3 of the marinade and set aside. Marinate your protein in the sriracha mixture for up to 8 hours.
04.
When you are ready to start cooking, replace one set of cooking grids with the cast iron griddle plate. Preheat the barbecue to medium-high, around 450 to 500°F (260°C).
05.
Prepare the noodles, cooking until al dente. You can use whatever you have on hand including packaged ramen or spaghetti.
06.
Slice the pepper and onion into large chunks that are ideal for the barbecue. You can also add or use carrot, zucchini, hot peppers, whatever veggies you have leftover from the grilled vegetable recipe. Skewer the chicken. Bring everything, including the noodles and peanut sauce out to the barbecue with you.
07.
Grill the chicken over direct heat on the cooking grids while you grill or fry the vegetables. Baste the chicken with the maple mixture that you set aside earlier
08.
When the chicken and veg are nearly done, add the sesame oil to the griddle and fry the noodles. Dollop some of the peanut sauce in the frying noodles and mix it all in.
09.
Serve everything together and garnish with green onion, kimchi, and sesame seeds.
