Grilled chicken thighs and noodles with ginger and green onions

Ingredients:

• 5 tablespoons oyster sauce
• 6 tablespoons vegetable oil, plus extra for greasing the grill grate
• 0.5 tsp Five Spice Seasoning
• 700 g skinless and boneless chicken thighs (4-6 pcs.)
• 200g thin Chinese stir-fry noodles or instant noodles
• 2 carrots, thinly sliced ​​on the diagonal (about 1 cup)
• 100 g snow peas, cut in half
• 2 bunches green onions, chopped
• 5 cm ginger root, coarsely chopped
• 2 tablespoons lightly salted soy sauce
• 1 tbsp. l. rice vinegar

Preparation:

1. Preheat the grill to medium-high heat. In a large bowl, combine 2 tablespoons oyster sauce, 1 tablespoon vegetable oil, five-spice powder, 1/2 teaspoon salt, and a couple of pinches of black pepper. Add the chicken and toss to coat.
2. Brush the grill grate with vegetable oil. Grill the chicken until lightly charred and cooked through, 5-6 minutes per side. Transfer to a cutting board and let rest briefly.
3. Meanwhile, bring a medium saucepan of water to a boil and add salt. Add the noodles and cook according to package directions, adding the carrots and snow peas one minute before they're done. Drain the noodles and vegetables and transfer them to a large bowl. Wipe out the saucepan and set aside. Use kitchen shears to trim the noodles into shorter pieces.
4. Finely chop the green onions and ginger in a food processor. In the same saucepan, heat the remaining 5 tablespoons of vegetable oil over medium-high heat. Add the green onion and ginger mixture and cook, stirring, until softened, about 2 minutes. Remove from heat and stir in the soy sauce and vinegar. Add the noodles and vegetables, season with salt and pepper, and toss to combine. Divide among bowls; drizzle with the remaining 3 tablespoons of oyster sauce.
5. Slice the chicken and serve over the noodles.