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Chicken yakitori salad with nori sprinkle
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Prep Time:
130 minutes
Cook Time:
15 minutes
Total Time:
145 minutes
Indulge in Asian flavors with grilled chicken skewers and fresh green noodle salad.
Ingredients:
  • 750g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 125ml (1/2 cup) Yakitori Sauce
  • 1 sheet nori, crumbled
  • 24.00 gm white sesame seeds
  • 1-2 tsp dried chilli flakes, to taste
  • 4.80 gm sea salt flakes
  • 90g Organic Soba Noodles
  • 60ml (1/4 cup) Ponzu Sauce
  • 1 small bunch baby broccolini, trimmed, sliced lengthways
  • 100g snow peas, trimmed
  • 100g sugar snap peas, trimmed
  • 110g (3/4 cup) frozen shelled edamame
  • 250.00 ml watercress sprigs
  • Pickled ginger, to serve
Instructions:
  • In a large glass or ceramic bowl, mix the chicken with the yakitori sauce. Cover with plastic wrap and refrigerate for 2-4 hours to marinate.
  • In a frying pan over medium-high heat, toast the nori, sesame seeds, chilli, and salt together, stirring for about 1 minute until the sesame seeds are lightly toasted. Transfer the mixture to a small bowl and set aside.
  • Preheat a barbecue grill or chargrill pan to medium-high heat. Skewer the chicken onto 12 pre-soaked bamboo skewers. Grill, rotating regularly, for about 10 minutes until fully cooked. Allow to rest for 5 minutes before serving.
  • Boil the noodles in a large saucepan according to package instructions. Use tongs to move them to a colander, rinse with cold water, then drain well. Transfer the noodles to a bowl and mix in 1 tablespoon of ponzu sauce until evenly coated.
  • Place the broccolini in the boiling water for 2 minutes. Then, introduce the snow peas, sugar snap peas, and edamame and cook for an additional 3 minutes. Drain and cool under cold water before julienning the snow peas.
  • Place the noodles, broccolini, snow peas, sugar snap peas, edamame, and watercress on a platter. Drizzle with 1 tablespoon of ponzu sauce and gently mix everything together. Top with pickled ginger and chicken skewers, then sprinkle with the nori mixture. Serve with the extra ponzu sauce on the side.

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