Ginger-Soy Chicken Skewers with Noodles

Estelle Chait Estelle Chait
5.0 (1 reviews)

If I had to pick a favorite condiment, it would be soy sauce. Some people are obsessed with making their own pasta (which I don’t totally understand). Some people love sourdough—again, somewhat of a mystery to me; my jar of starter looks like potato soup and is the reason for a marital battle every time we try to clean the fridge. But soy sauce is easy and cheap, and it never disappoints. These little skewers pull all the flavors from a simple 1-2-3 marinade that you will want to make over and over again. The scallions offer bursts of freshness and the end result is just a really simple, perfect dinner.

Yield: 12–18 skewers

1h 30m 6
Easy Gluten Free Meat

Contains: Soy, Sesame

Directions

  1. In a bowl, whisk together soy sauce, mirin, sugar, ginger, oil, chili flakes, and garlic.

  2. Pour half the marinade into a container or zip-top bag. Add chicken and marinate for one hour and up to overnight (longer is better!).

  3. Pour the remaining half of the marinade into a small saucepan. Bring to a boil and cook for one minute, stirring. Set aside.

  4. Soak the skewers in water to prevent them from burning.

  5. Clean and slice scallions in one-and-a-half-inch pieces (white and light green parts are best).

  6. Assemble the skewers, alternating scallions and chicken.

  7. Fire up the grill or heat a grill pan over medium heat. Grease the grates/pan to prevent sticking. Taking care not to crowd the skewers, grill three minutes on the first side and two to three minutes on the second side, until golden and cooked through.

  8. Prepare the noodles: Add noodles to a large bowl or pot. Cover with boiling water and let sit 10–15 minutes, until softened.

  9. Pour sauce (from step 3) over the noodles and toss to coat. Garnish with sesame seeds and extra sliced scallions.

Credits

Tips:
Can’t find rice noodles? Check the Asian section of your grocery, or substitute with soba noodles or very thin noodles. Mirin can also be found in Asian sections of groceries. It’s great to have on hand for Asian recipes and I strongly recommend using it here. (In a pinch you can try to substitute with white wine, but you will need to add more sugar as needed.)

Description:
Photography by Shoshi Sirkis
Styling by Anat Lobel

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1 Comment

miriam •

These are delicious! Perfect amount of sweet and spicy, and mine came out exactly the way it looks on the picture!