Yakitori is a favourite late-night street food in Japan, where you'll find alleys lined with charcoal grills selling skewers by the hundreds. We're marinating our chicken yakitori in a sweet garlic-soy sauce and serving them atop chewy pan-fried noodles and crunchy green beans.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 2 people
/ serving 2 people
Miki Noodles (Wheat)(ContainsWheat/Blé)
Green Beans, trimmed
Soy Sauce(ContainsWheat/Blé, Sulphites/Sulfite, Soy/Soja)
Hoisin Sauce(ContainsSulphites/Sulfite, Soy/Soja, Sesame/Sésame, Mustard/Moutarde)
Prep: Preheat the oven to 425°F. Soak the skewers in a shallow dish filled with warm water. Wash and dry all produce. Thinly slice the green onions, keeping the white and green parts separate. Halve the green beans. Mince the garlic. Rinse and drain the noodles.
Marinate the chicken: Cut the chicken into 1-inch cubes and toss in a medium bowl with garlic, half the hoisin, and half the soy sauce.
Cook the onions: Heat a drizzle of oil in a large pan over medium heat. Add the onions and cook, tossing occasionally, for 7-8 minutes, until golden brown.
Prep and bake the chicken skewers: Meanwhile, remove the chicken from the marinade and thread onto the skewers. Place onto a lightly oiled baking sheet. Bake in the oven for about 10-12 minutes, until slightly caramelized and cooked through. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Cook the noodles: Meanwhile, add a drizzle of oil to the onions. Add the noodles, green beans, green onions, and 1/4 cup water to the pan and cook, stirring occasionally, until the water evaporates and the green beans become crisp-tender, 4-5 minutes.
Dress the noodles: Toss the noodles with the remaining soy sauce, remaining hoisin and as much sriracha to taste, if desired.
Plate: Serve the chicken yakitori over the noodles, sprinkled with the green onions. Enjoy!