Yakitori chicken kebabs with noodles

Preparation time:
30 mins
Cooking time:
30 mins
Portions:
3
Introduce your kids to the tastes of Japanese food with this delicious chicken skewers and noodle recipe

Ingredients

Chicken Kebabs

3 tablespoons mirin
3 tablespoons honey
3 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon grated fresh ginger
1 clove garlic, crushed
2 tablespoons oil
4 chicken thighs, boned and cut into large chunks
6 bamboo skewers, soaked in water for 20 minutes
125g medium noodles
1 large zuchinni, sliced into batons
1 large carrot, sliced into batons
2 spring onions, thinly sliced
1 red onion, sliced
75g chestnut mushrooms, sliced
75 ml chicken stock
4 teaspoons soy sauce
4 teaspoons sweet chilli sauce

Method

1. Combine the mirin, honey, soy sauce, vinegar, ginger and garlic in a small pan. Bring to the boil and cook, stirring, until reduced by a third. Cool completely.

2. Mix the cooled marinade with the chicken and place in the fridge for 30 minutes.

3. Preheat the oven to 220°C. Thread chicken onto skewers. Heat 2 tablespoons of oil in a frying pan. Brown the skewers for 1-2 minutes on both sides until golden, then place on a baking tray. Bake in the oven for 12-15 minutes until cooked through.

4. Meanwhile, cook noodles in boiling water according to packet instructions and drain.

5. Heat remaining oil in a frying pan or wok. Fry all the vegies for 3-4 minutes, then add noodles, stock, soy and chilli sauce, and heat through. Serve with the kebabs.

Notes

For more fabulous finger foods and quick and easy meal ideas, check out Annabel Karmel’s new book, Annabel Karmel's Complete Family Meal Planner

Winter warmer recipes gallery

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