Finally a bit of normality is returning back into my life and I’m beginning to find the time to return to recipe-making ways. Life is all about balance and managing your precious time by doing the things you love, for me that’s Food, Fitness & Photography and this blog is my perfect outlet for that.
Believe it or not, I’ve never cooked with Sugar Snap Peas before today but that’s the beauty of cooking, there’s always a new ingredient to try out or a technique to master. It never ends and I wouldn’t have it any other way.
This recipe is a real crowd-pleaser, and despite it being fairly straightforward to make, take nothing away from the delicious taste of this authentic Japanese marinade, known as Yakitori. When you first open the jar, it smells rather smokey, yet once it has been left to marinate the chicken and cook, it becomes sweet and goes perfectly with the honey.
Give these Yakitori Chicken Noodles a try and you won’t regret it!
Serves 4 | 25 Minutes
2 tablespoons x Sesame Oil
600g x Boneless Chicken Thighs (thinly sliced)
60ml x Yakitori Marinade
2 x Garlic Cloves (crushed)
1/2 x Green Chilli (deseeded & chopped)
1 x Red Pepper (chopped)
1 x Red Onion
1 x White Onion
100g x Sugar Snap Peas
1 x Small Pineapple (cut into chunks)
4 Nests x Egg Noodles
Dark Soy Sauce
2 tablespoons x Runny Honey
1. Place the chicken in a large bowl and season with salt & pepper. Add three quarters of the yakitori marinade and mix well. Leave for at least 10 minutes to enhance the flavour of the chicken thighs.
2. After the ten minutes, heat a large frying pan on a medium heat with a tablespoon of sesame oil and once hot, add the chicken and leave to cook for 12 minutes, turning regularly. Once the chicken starts to brown, remove and set aside on a large enough plate.
3. Add another tablespoon of sesame oil to the same frying pan and add the garlic, chilli, pepper, onions and sugar snap peas and cook for 5 minutes. Once the vegetables have softened, return the chicken to the frying pan (along with any juices) and the pineapple chunks.
4. Meanwhile cook the egg noodles according to packet instructions (usually 6 minutes) and, once cooked, drain, add a few tablespoons of dark soy sauce and set-aside in a large enough bowl.
5. Finally, add the runny honey to the frying pan ingredients along with the remaining yakitori marinade, mix well and finish with a generous sprinkling of sesame seeds.