Instructions
Marinade: Place ¼ cup soy sauce, juice of 2 limes, and sriracha in a medium mixing bowl, whisking to combine. While whisking, drizzle 2 tablespoons vegetable oil and sesame oil a few drops at a time. Whisk until all of the oil is mixed in. Taste marinade and season with pepper. Pour marinade into a large zip-top bag. Add chicken pieces, turning several times to coat. Place chicken in refrigerator and marinate at least 30 minutes and up to 2 hours.
Salad Dressing: Heat 3 tablespoons oil in a medium saucepan over medium heat. Add ginger and red pepper flakes and cook until the ginger softens, about 2 minutes. Increase heat to high, add juice of 2 limes, brown sugar, and 4 tablespoons soy sauce. Simmer, stirring occasionally, until the mixture reduces by half, about 6-8 minutes. Remove from heat and add rice vinegar. Allow dressing to cool to room temperature. Place cooked noodles on a serving platter and toss with most of the dressing. Save a small amount to serve on the side
Finish Chicken: Heat a large skillet over high heat, Add remaining 2 tablespoons oil, swirling to coat. Drain chicken and discard marinade. Add chicken to skillet and fry, stirring frequently, until chicken is cooked through, about 5-7 minutes. Pour chicken over noodle salad and toss well to coat. Serve warm or at room temperature, garnished with cilantro.
