INGREADIENT

• 1/2 cup yakitori sauce
• 2 garlic cloves crushed
• 8 small chicken thigh fillets trimmed
• 1 bunch asparagus trimmed
• Fried shallots to serve
• 180g dried soba noodles
• 1/4 small red cabbage finely shredded
• 200g snow peas thinly sliced lengthways
• 2 green onions thinly sliced diagonally plus extra to serve
• 2 1/2 tbs mirin seasoning
• 2 1/2 tbs rice wine vinegar
• 3cm piece fresh ginger peeled finely grated

Direction

1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with sides with baking paper.
2. Combine 1/4 cup yakitori sauce and garlic in a large glass bowl. Add chicken. Turn to coat. Using picture as a guide, thread 2 chicken pieces onto 2 parallel skewers. Repeat with remaining chicken. Place on tray. Bake for 10 minutes. Brush with a little yakitori sauce. Bake for a further 20 minutes, brushing with yakitori sauce every 5 minutes or until chicken is cooked through.
3. Meanwhile, to make the soba noodle salad, cook noodles following packet directions. Drain. Refresh under cold water. Drain well. Transfer to a large bowl. Add cabbage, snow peas and onion to noodles. Whisk mirin seasoning, vinegar and ginger together in a jug. Add dressing to noodle mixture. Gently toss to combine.
4. Cook asparagus in a saucepan of boiling water for 1 minute or until bright green and just tender. Refresh under cold water. Drain well.
5. Sprinkle fried shallots over chicken skewers. Serve with noodle salad, asparagus and extra onion.