Cold Sesame Noodles with Grilled Hoisin Chicken

I needed something quick, jumping onto a flight in San Francisco, and didn't want that same old turkey wrap again, nor those sad offerings they try to sell you now on domestic flights...

Popped into a Pete's Coffee shop and found a fantastic cold noodle salad with chicken breast.  It was so good I reverse engineered it here. Next time you find a Pete's, give these a try if they have them - or just make'm yourself!
Chicken Marinade:
3 cloves garlic
1/2 inch fresh ginger
1/4 cup hoisin sauce
1/4 cup sherry
1 Tbsp seasoned rice vinegar
1/4 cup canola oil

1-1/2 lb chicken breast (3-4), pounded to 1/2-inch thickness
1/2 lb angel hair pasta, snapped in half
1 red pepper, finely diced
3 green onions, finely diced
palmful fresh cilantro or Italian Parsley, mined

Noodle Dressing:
1/2 cup hoisin sauce
2 Tbsp seasoned rice vinegar
1 Tbsp sugar
1/4 cup canola oil
1 Tbsp sesame oil
1 tsp chili paste with garlic sauce

Prepare the marinade. Pulse the garlic and ginger in a small food processor until minced. Add the remaining ingredients and pulse until forming a smooth marinade. Reserve 1/4 cup of the marinade for grilling later.

Tip marinade into a large bowl or casserole and add the chicken. marinate at least 1-2 hours or overnight in the refrigerator. When ready to grill, return the chicken to room temperature.

Bring a medium pot of water to boil and salt generously with a tablespoon kosher coarse salt. Cook the pasta ,stirring occasionally, until al dente. Drain and rinse with cold ager to stop the cooking. Tip into a large bowl and set aside. When cool, add the dressing to the cooled noodles.

Add the pepper, onions and cilantro and place in refrigerator to chill up a bit.

Meanwhile, heat a grill to high. Grill the chicken for about 3-4 minutes per side, basting with the reserved marinade. Cook until the chicken is just cooked through and the surface is nicely browned. Remove chicken to a cutting board and allow to sit about 5 minutes.

Now slice the chicken. Plate the noodles, placing chicken on top. Garnish with extra cilantro and sesame seeds if you have.

Serves 4.

Cook's Note:  I always cook up a big batch of chicken - six breasts at a time, because I freeze leftover breasts, each in a little ziplock baggie, for use in salads and tacos later.  Great ingredient to have on hand.