Cook

Just the ticket for warming up little bodies on a cold winter's night!

Yakitori Chicken Kebabs with Noodles

Ingredients

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

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.