Japanese Sticky Chicken and Noodle Salad

Charmaine Lu -
  • 3 tbsp honey
  • 3 tbsp soy sauce
  • 2 tbsp sesame seeds
  • 2 tbsp toasted sesame oil
  • 3cm piece of ginger, grated
  • 650g diced chicken breast
  • 1 red chilli, deseeded and chopped
  • 2 limes, 1 juiced, 1 sliced into wedges
  • 200g egg noodles
  • 2 carrots, cut into strips
  • ½ cucumber, cut into strips
  • 1 red capsicum, cut into strips
  • 3 sliced spring onions
  • Heat a grill or barbecue to high. Whisk the honey, sesame oil, soy sauce, sesame seeds and ginger together, then add half the dressing to a large bowl and toss in the chicken. Leave to marinate for 30 mins. Meanwhile, whisk the remaining dressing with the lime juice and chilli, and cook the noodles to pack instructions before draining and rinsing under cold water.
  • Tip the drained noodles in a bowl and toss with the chilli dressing, carrots, cucumber, capsicum and spring onions. Set aside. Thread the chicken onto pre-soaked skewers and grill for 15 mins or until cooked through and slightly charred. Serve the noodle salad topped with the chicken skewers, and some lime wedges on the side for squeezing.
30 mins
4 serving