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 mangetout

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)

Instructions

Step 1: Put the chicken in a bowl. In a separate bowl, whisk together the garlic, ginger, sesame oil, honey, soy sauce, and lime juice. Add one-third of this marinade to the chicken, mix well, and chill for a few hours or overnight to allow the flavors to develop.

Step 2: Bring a saucepan of water to a simmer. Add the mangetout and cook for 1 minute, then drain and rinse under cold water to keep them crisp.

Step 3: Toss the cooked egg noodles with the drained mangetout, carrot strips, the remaining marinade, chopped coriander, and sesame seeds if using. Set aside.

Step 4: Preheat the grill to medium. Thread the marinated chicken chunks onto three or four long skewers and place them on a flat baking tray.

Step 5: Grill the chicken skewers for about 12 minutes, turning halfway through, until the chicken is fully cooked and sticky with the marinade.

Step 6: Serve the chicken skewers on top of the noodle salad with extra lime wedges for squeezing over before eating.

Tips & Variations

For extra smoky flavor, grill over charcoal if possible instead of under a broiler.

If you don’t have mangetout, snap peas or thin green beans make great substitutes.

To make this dish gluten-free, use tamari instead of soy sauce.

Adding chopped peanuts or cashews to the noodle salad adds a nice crunch.

Storage

Store any leftover chicken and noodle salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently under a grill or in a pan to keep it tender. The noodle salad is best served cold or at room temperature and can be quickly refreshed with a squeeze of lime before serving.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs tend to stay juicier and more flavorful when grilled. Be careful not to overcook breast meat as it can dry out.

Do I need to soak the skewers before grilling?

If you’re using wooden or bamboo skewers, it’s best to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.