Sunday, 12 April 2015

Chicken Yakitori with Crispy Red Onions & Sweet and Sour Noodles

Chicken Yakitori with Crispy Red Onions & Sweet and Sour Noodles

  • 2 Chicken breasts
  • 2 Nests of egg noodles
  • 2/3 Cup green beans
  • 2 tbsp so sweet chilli sauce
  • 2/3 Cup red onion sliced
  • 1 Lime
  • 1 tbsp fish sauce
  • 1 tbsp Chinese rice vinegar
  • 1 tbsp soy sauce
  • 1 Clove garlic
  • 2 Spring onions
  • 1 tbsp plain flour
  • 4 wooden skewers

Slice the spring onions, keep the white and green discs separate.  Top and tail the green beans.  Peel the red onion, slice length ways through the root and thinly slice.  Mince the garlic and cut the chicken into bite size chunks.  Mix the garlic, chicken, rice vinegar & soy sauce in a bowl, pop into the fridge.  Soak your skewers in water.  Put a pan of water onto the hob with a pinch of salt, whilst bringing to the boil juice the lime into a bowl, mix in the chilli sauce and fish sauce.  Mix the red onion with the flour and season with salt and pepper.  Heat 1 tbsp of oil on a high heat, fry off the onion until crispy and brown, once done keep to one side.  Cook the noodles in the pan of boiling water for around 4 minutes, drain the noodles, reserving 2 tbsp so of the water.  Put the noodles back into the pot and cover with cold water until later.  Pre-heat the grill to high, thread the chicken onto the skewers and pop under the grill for around 10 minutes (turning occasionally until browned on all sides).  Heat 1 tbsp of oil in a pan, cook the whites of the spring onion for 30 seconds, add the green beans and cook for 3 minutes, drain the noodles and add to the pan.  Add the sweet and sour lime juice mixture to the pan along with the reserved noodle water, toss together and cook for several minutes.  Serve the noodles and top with the chicken, sprinkle the green parts of the spring onion on top along with the crispy onion.

Recipe courtesy of Hello Fresh