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To make the marinade for the chicken, combine the yogurt, gochujang, lime juice, salt, and pepper in a bowl and mix well. Add the chicken and let sit at least 20 minutes or up to two hours.
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Make the peanut dressing by combining the peanut butter in a blender with the gochujang, yogurt, lime juice, maple syrup, ¼ teaspoon salt, a few cracks of pepper, and ¼ cup of water. Blend well and add more water until the consistency is runny and pourable. Check for seasoning, you may need more lime juice or gochujang.
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Make the snap peas by preheating a non-stick pan over medium-high heat with 2 teaspoons of avocado oil. Cook the snap peas for 3-5 minutes, until te outside is blistered but they are still crunchy. Seaso with a punch of salt and remove from the heat. Roughly chop and set aside.
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Boil the lentil pasta in salted water for 18 minutes, it really needs time to soften up.
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To cook the chicken, wipe away some, but not all of the yogurt and season both sides with a good pinch of salt. Preheat your grill to high, or a cast iron pan to medium-high, and cook for 5 minutes on the first side and about 4 minutes of the second side. Remove and let rest a couple minutes.
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Add the cooked noodles to a large bowl with the chopped snap peas and season with ¼ teaspoon of salt and the juice of half a lime. Add almost all of the peanut dressing and mix well. Serve the noodles with sliced chicken and garish with sliced green onions and red chiles. Enioy!