with Yakisoba Noodles and Green Beans
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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Sesame, Soy, Gluten, Sulphites)
Green Beans, trimmed
Red Onion, sliced
Yakisoba Noodles, thick
Not included in your delivery
Salt and Pepper*
Preheat the oven to 450°F (to bake the chicken and green beans). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a shallow dish filled with hot water, soak the skewers. Mince or grate the garlic. In a strainer, rinse and separate the noodles under warm running water. Drain and set aside. Pat the chicken dry with paper towel, then cut into 1/2-inch cubes.
In a medium bowl, combine the garlic, stir-fry sauce and chicken. Season with salt and pepper. Thread the chicken onto the skewers (keep the marinade — we'll use it to make a sauce later). Arrange the skewers on a foil-lined baking sheet.
Bake the chicken skewers in the centre of the oven, turning them over halfway through cooking, until golden-brown and cooked through, 10-12 min.
Meanwhile, on another baking sheet, toss the green beans with a drizzle of oil. Roast in the centre of oven until golden-brown, 10-12 min.
Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until onions are golden-brown, 7-8 min. Add the reserved marinade and 1/4 cup water. Bring to a boil. Add the noodles and cook, stirring occasionally, until warmed through, 1-2 min.
Stir the roasted green beans into the noodles. Divide the noodles between plates and top with the chicken yakitori.