Chicken teriyaki skewers with soba noodles and ginger-citrus dressing
This fresh take on chicken teriyaki brings together sweet-salty skewers with a refreshing soba noodle salad.
Salty-sweet teriyaki chicken and soba noodles in a ponzu-inspired citrus and ginger dressing are a perfect combination. The skewers can be cooked in a pan, under the grill or on the barbecue for extra smokiness.
Ingredients
800g chicken breast, thinly sliced
¼ cup teriyaki sauce
2 tbsp mirin
200g soba noodles
juice of 1 large orange
juice of 1 lime
2 tbsp finely chopped Japanese pickled ginger plus 2 tbsp reserved pickling ginger liquid
1 tbsp sesame oil
mixed baby herbs, to serve (optional)
Method
Step 1
Thread the chicken into 8 metal skewers and place on a tray. Mix the teriyaki and mirin together, pour over the chicken and set aside to marinate for 10 minutes.
Step 2
Cook the soba noodles in salted boiling water for 6 minutes, or until just cooked. Drain and refresh in cold water.
Step 3
Preheat a chargrill pan or barbecue over high heat. Add the skewers and cook for 4 minutes on each side.
Step 4
Meanwhile, mix the orange juice, lime juice, pickled ginger, pickling liquid and sesame oil together in a small jug or lidded jar. Pour half of the dressing over the noodles and toss to coat.
Step 5
Divide the noodles between 4 plates. Add 2 skewers to each plate and serve with the remaining dressing and herbs, if using.
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Jessica Brook is a recipe writer.
