Yakitori on Rainbow Noodles
INGREDIENTS
For the Yakitori Chicken:
800g chicken thighs, boneless and skinless, cut into bite-sized pieces
⅓ cup (80ml) tamari sauce
1 tbsp grated fresh ginger
4 spring onions, cut into 2cm pieces (plus extra, finely sliced, for garnish)
1 tbsp allulose (or honey, if preferred)
1 tbsp sesame oil (or neutral oil for cooking)
Wooden skewers (soak in water for 10 minutes if grilling)
For the Rainbow Noodles:
2 large carrots
1 medium raw beetroot (peeled)
1 cucumber
1 tbsp rice vinegar
1 tsp sesame oil
Pinch of sea salt
Sesame seeds, for garnish (optional)
METHOD
Marinate the Chicken:
In a bowl, combine the tamari, grated ginger, allulose (or honey), and a tablespoon of sesame oil.
Add the chicken pieces and stir to coat well.
Leave to marinate for at least 15 minutes (or longer in the fridge if you have time).
Prepare the Rainbow Noodles:
Using a spiraliser, julienne peeler, or a sharp knife, slice the carrots, beetroot, and cucumber into thin noodle-like strips.
Toss the vegetable noodles with the rice vinegar, sesame oil, and a pinch of salt. Set aside to lightly pickle while you cook the chicken.
Assemble and Cook the Skewers:
Thread the chicken pieces onto the skewers, alternating with pieces of spring onion.
Heat a drizzle of oil in a large frying pan or preheat a grill (barbecue or grill pan) to medium-high.
Cook the skewers for around 3–4 minutes per side, turning until the chicken is caramelised and cooked through. Brush with any remaining marinade while cooking for extra gloss.
Assemble and Serve:
Arrange the rainbow noodles onto plates.
Top with the hot yakitori chicken skewers.
Sprinkle over extra sliced spring onions and sesame seeds if you like.
Serve immediately and enjoy!
MACROS (Per Serving)
(based on 4 servings)
Calories: ~370 kcal
Protein: ~36g
Fat: ~19g
Carbohydrates: ~11g
Fibre: ~3.5g
Note: Macros are estimated based on average ingredient values. For precision, calculate using the exact products you use.
