Recipes / International dishes / Grilled Dishes

How to Make Chicken Yakitori with Soba Noodle Salad

Name: How to Make Chicken Yakitori with Soba Noodle Salad
Total time: 42 min
Yield: 2 servings
Cuisine: Japan
Ingredients: 200g chicken breast, cut into cubes; 4 tablespoons yakitori sauce; 2 spring onions, cut into lengths; bamboo skewers; 100g soba noodles; 1 carrot, shredded; 1/2 red bell pepper, thinly sliced; 1 spring onion, finely chopped; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1/2 tablespoon cooking oil; 1 tablespoon honey; a little chili powder; 1/2 tablespoon sesame seeds; 1 tablespoon roasted peanuts, crushed; 1 small handful cilantro

International dishesGrilled DishesJapanAbout 30 minutes, including 10 to 12 minutes grilling the chicken

Chicken yakitori with soba noodle salad suits a packed lunch, carrying both protein and carbohydrate. The difficulty is dry chicken, which happens when the sauce is brushed on unevenly.

Grill the chicken for 10 to 12 minutes, turning every minute and brushing more sauce on each time, which is what makes the meat glossy and juicy. Toss the soba with the warm dressing straight after draining so it soaks in.

This batch weighs about 695g, at roughly 172 calories per 100g.

Nutrition (this recipe makes 2 servings)

172.3kcal

10.2gprotein

5.9gfat

7gsugar

This recipe is sweetened with honey. Honey is still sugar, so keep the portion sensible.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. 200g of chicken on skewers with 100g of dressed soba noodles divides into 2 servings.

Ingredients for the batch

200g chicken breast, cut into cubes
4 tablespoons yakitori sauce
2 spring onions, cut into lengths
bamboo skewers
100g soba noodles
1 carrot, shredded
1/2 red bell pepper, thinly sliced
1 spring onion, finely chopped
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 tablespoon cooking oil
1 tablespoon honey
a little chili powder
1/2 tablespoon sesame seeds
1 tablespoon roasted peanuts, crushed
1 small handful cilantro

Method

Soak the bamboo skewers in water so they do not burn, then thread 200g of cubed chicken breast alternately with 2 spring onions cut into lengths.
Heat a grill pan or charcoal grill to medium, lay the skewers on and brush over a thin layer from the 4 tablespoons of yakitori sauce.
Grill for 10 to 12 minutes, turning every minute and brushing on more sauce so the meat takes on flavor, stays glossy and does not dry out.
Put 1/2 tablespoon of cooking oil, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1 tablespoon of honey and a little chili powder into a pan and simmer over low heat until the dressing thickens slightly.
Boil 100g of soba noodles according to the packet, drain them and toss them immediately with the warm dressing.
Add the shredded carrot, sliced red bell pepper, 1 finely chopped spring onion, 1/2 tablespoon of sesame seeds and the cilantro and toss through the noodles, scatter 1 tablespoon of crushed roasted peanuts over the top and serve with the hot chicken skewers.

Tips

Soak the bamboo skewers in water before grilling so they do not burn.
Turn the skewers every minute and brush on more sauce, which is what keeps the meat glossy rather than dry.
Without ready made yakitori sauce, simmer 50ml of soy sauce, 50ml of mirin, 25ml of sake and 1 tablespoon of kOBE Monk Fruit Blend until slightly thickened.
Brown rice noodles work in place of soba if your local supermarket has none.
This recipe uses honey, which is still sugar, so consider how much goes into the dressing.

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