Sharwood's

Chicken Yakitori with Vegetable Noodles with Katsu Broth

Serves 10

15 minutes plus marinating prep time

30 minutes cook time

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Ingredients

10 skewers, soaked in cold water

800g diced chicken thighs

50ml soy sauce

25g ginger, grated

25g garlic, grated

200g spring onions, cut into 15mm chunks

1kg Sharwood's Katsu Curry Cooking Sauce

25g Bisto Vegetable Bouillon Paste

500g Udon Noodles *check for allergens

300g carrots, cut into match sticks

300g mixed peppers, sliced

300g pok choy, shredded

20g fresh coriander, to serve (optional)

Please check the ingredients declaration on the products you use making this recipe.

Cereals containing gluten

Soybeans

In a large mixing bowl add the diced chicken thighs, soy sauce, garlic, ginger and spring onion. Cover and chill for 20 minutes.

To make the Yakitori, fill the skewers with the chicken and spring onion until you have 10 chicken and onion skewers and have used all the chicken.

To cook the chicken, place on a baking tray and cook at 190°C, 375°F gas mark 5 for 15-18 minutes or to when a core temperature of 75°C is reached.

Cook the noodles following on pack instructions.

In a saucepan, heat one litre of water, add the Bisto Vegetable Bouillon Paste and Sharwood’s Japanese Katsu Cooking Sauce, bring to a simmer.

Add the vegetables and noodles and simmer in the broth until just tender.

Divided between bowls and serve with a chicken skewer per portion.