Ingredients
- 400g chicken fillets
- 8 skewers
- 30ml sesame oil
- 200g teriyaki sauce nojo
- 125g buckwheat soba noodles
- 4 spring onions sliced
- 80g roasted skinned red pepper sliced
- 20g coriander leaves picked
- 80g Shredded pak choi
Method
- In a bowl place the chicken fillets with 100mls of the teriyaki sauce and evenly coat. Cover and leave for 4 -24 hours. Then remove from the sauce and place onto the skewers
- In boiling salted water cook the noodles for 4 minutes then cool, drain and dry
- In a fryer or pan of oil at 160c cook the noodles until crisp and snap. Then remove and drain. Season and leave to cool
- In a pan add the oil then sear the chicken skewers on both sides so part cooked. Now add the remaining sauce and keep cooking and turning the skewers so that they get cooked and glazed in the sauce. May take a few minutes but keep moving and coating the chicken.
- To serve place some of the crispy noodles on a plate. Scatter over the vegetables and herbs then place two skewers on top and a drizzle of any sauce or juice from the pan
Recipe by Steve Walpole
