Ginger soy skewers with egg noodle salad
12 bamboo skewers
500g chicken breast fillets, cut in thin strips
1 tablespoon reduced-salt soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon five-spice powder
pinch of ground white pepper
1 tablespoon finely grated fresh ginger
3 teaspoons honey
200g dried egg noodles
2 Lebanese cucumbers or
1/2 telegraph cucumber halved lengthways, seeds removed, thinly sliced diagonally
2 medium carrots, peeled in long ribbons
250g tomatoes, sliced, or cherry tomatoes, halved
1/2 cup mint leaves
1/2 cup coriander leaves
1/4 cup lime juice
1 tablespoon rice bran oil
1 tablespoon crushed unsalted peanuts
lime wedges, to serve
Total fat 9g
Saturated fat 2g
Dietary fibre 5g
1 Soak bamboo skewers in a shallow dish of cold water for 30 minutes then drain.
2 Meanwhile, combine chicken, soy sauce, sesame oil, five-spice, pepper, ginger and honey in a large bowl. Cover bowl and refrigerate for 10 minutes.
3 Cook noodles in a medium saucepan of boiling water according to packet directions. Drain and refresh under cold running water, then drain again and transfer to a large salad bowl. Add cucumbers, carrots, tomatoes, mint, coriander, lime juice and rice bran oil to bowl. Toss to combine.
4 Thread chicken onto skewers. Heat a grill pan or barbecue hotplate on high. Cook skewers for 1-2 minutes each side or until cooked through.
5 Scatter skewers with crushed peanuts and serve with lime wedges and salad.
- Make it low FODMAP: Replace honey with maple syrup. Check your five spice powder does not include garlic powder. Choose gluten free noodles.
- Make it gluten free: Check soy sauce, five-spice powder and noodles are gluten free.
You can freeze uncooked skewers (or marinated chicken) for up to one month.
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