Ingredients:
6 skinless, boneless chicken thighs, cut into large chunks
5 garlic cloves, crushed
1 thumb-sized piece of ginger, grated
6 tbsp. sesame oil
3 tbsp. honey
6 tbsp. soy sauce
3 limes, juiced, plus extra wedges to serve
100g mange tout
275g cooked egg noodles
1 large carrot, peeled and cut into thin strips or coarsely grated
½ bunch of coriander, chopped
1 tbsp. sesame seeds, (optional)
Method:
Put the chicken in a bowl. In a separate bowl, whisk together the garlic, ginger, sesame oil, honey, soy sauce and lime juice. Add a third of this to the chicken and save the rest for the noodles. Mix everything together and chill overnight or for a few hours.
Bring a saucepan of water to a simmer. Add the mange tout and cook for 1 min, then drain and rinse under cold water. Toss the cooked noodles with the mange tout, carrot, remaining marinade, coriander and sesame seeds.
Heat the grill to medium. Thread the chicken onto three or four long skewers, put on a flat baking tray and grill for 12 mins, turning the skewers halfway, until cooked. Serve the skewers on top of a platter of the noodles with extra lime wedges for squeezing over...….
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