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.
/ serving 4 people
/ serving 4 people
Stir-Fry Sauce(ContainsSesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)
Green Beans, trimmed
Red Onion, sliced
Yakisoba Noodles, thick(ContainsWheat/Blé)
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.