Spicy chicken satay skewers with warm noodle salad

This recipe is inspired by Jamie Oliver, I watched him make something like this and it seemed so delicious that I had to prepare it myself. It just so happens that I'm in an Asian cooking phase right now, so it's perfect for me. The original recipe was made with chicken breasts, but I'll be making it with chicken thighs, it can also be made with steak or even meatball type kebabs.
Here's what you'll need:
(makes 4 skewers)

4 skewers, soaked in water for at least 30 minutes
4 kosher chicken breasts or thighs
2 tbs honey

Satay sauce

1/2 a small bunch of fresh coriander

1 fresh red chili

1/2 a clove of garlic

3 heaped tbs good-quality crunchy peanut butter

2 to 3 tbs soy sauce

1 inch piece of fresh ginger

juice of 2 limes and the zest as well
salt to taste

Noodle Salad

1 pound dried medium egg noodles (1 nest per person)

1/2 a medium-sized red onion, peeled

1 fresh red chili, finely diced 

a small bunch of fresh coriander

1–2 tbsps soy sauce

juice of 1 lime

1 tsp sesame oil

1 tsp mirin sauce

Honey'd nuts
1 cup unsalted cashews (I used walnuts)

1 tsp honey

2 tbs sesame seeds

For the Satay sauce, put all the ingredients into the food processor and pulse till you get a thick paste, add to that about 1 tbsp or so of cold water and pulse again, you should have a thick sauce. Taste to check for seasoning, add salt if needed. Pour half the sauce in a bowl for dipping later and set aside, and use the other half to marinate the chicken in.

Skewer the chicken onto the stick and rub the sauce all over, sprinkle with salt and drizzle with some olive oil. Keep in the fridge for about 30 minutes, then put into a preheated oven on roast at 450F. Grill them for about 6 to 8 minutes on one side then drizzle honey over them, baste  them with the sauce and flip them, broiling them for another 5 to 7 minutes till crispy and browned. Make sure not to overcook, so if the chicken is cut on the thin side, cut the cooking time.

For the noodle salad

In a heated pan, add the cashews and toss them till they toast all both sides, then drizzle the honey over top and sprinkle in the sesame seeds and toss them till the honey caramelizes and the sesame seeds brown a little, put on a plate to cool to be used later.

In the food processor add the onion with the chili (stalk removed) and the stalks from the bunch of coriander. Pulse until finely chopped, then put into a large serving bowl with 1 or 2 tbs of soy sauce and a couple of tbs of extra virgin olive oil. Squeeze in the juice of 1 lime, and stir in 1 teaspoon each of sesame oil and mirin sauce. Mix well, then taste and correct the seasoning. Drain the noodles in a colander, refresh quickly under cold water, drain again, then add to the bowl, add in the cashews and roughly chopped coriander leaves and toss.

Enjoy!

P.S. I think this is my FAVORITE Asian recipe to date, we loved it!