I like dishes where I can use up odds and ends in the fridge or pantry. For the noodles use whatever veg you have available that would work in a stir fry.
Feel free to increase the amount of wasabi if you like a bit of kick to your chicken.
8 skinless boneless chicken thighs
Marinade
100 ml honey
2 tsp wasabi paste
150 ml soy sauce
2 cloves garlic, minced
8 skinless boneless chicken thighs
Noodles
300 g egg noodles
1/4 savoy cabbage finely shredded
100 g baby corn, sliced
50 g sugar snap peas, sliced
4 spring onions, sliced
1 carrot, cut into matchsticks
2 cm ginger, peeled and grated
2 tbsp vegetable oil
sesame oil for drizzling
1 tbsp sesame seeds
a few coriander leaves for garnish
Add al the marinade ingredients to a small pan. Bring to a simmer and reduce the marinade by half. Set aside to cool. If you want to speed cooling up, pour into a jug and put in the freezer for 30 minutes.
Once the marinade is cool, pour over the chicken thighs and leave to marinate for 1 hour.
Preheat the oven to 200c fan. Line a baking tray with foil and lightly grease with a little oil. Take the chicken thighs out of the marinade, place on the tray and roast for 40 minutes. Baste and turn the thighs every 10 minutes until cooked.
While the chicken is cooking. Prepare the noodles to the pack instructions. Once the chicken is cooked, remove from the oven and allow to rest while you finish the noodles.
In a large frying pan or wok, heat the oil, add all the vegetables and stir fry for a couple of minutes. Add the noodles along with any juices from the chicken.
Divide the noodles between 4 warm serving bowls, top with 2 thighs, drizzle with sesame oil, sprinkle with sesame seeds and few coriander leaves.
Wasabi & Honey Chicken with Noodles
Ingredients
- 8 chicken thighs (skinless boneless)
Marinade
- 100 ml honey
- 2 tbsp wasabi paste
- 150 ml soy sauce
- 2 cloves garlic minced
Noodles
- 300 g egg noodles
- 1/4 savoy cabbage finely shredded
- 100 g baby corn sliced
- 50 g sugar snap peas sliced
- 4 spring onions sliced
- 1 carrot cut into matchsticks
- 2 cm ginger grated
- 2 tbsp vegetable oil
- sesame oil for drizzling
- 1 tbsp toasted sesame seeds (optional)
- coriander leaves for garnish
Instructions
- Add al the marinade ingredients to a small pan. Bring to a simmer and reduce the marinade by half. Set aside to cool. If you want to speed cooling up, pour into a jug and put in the freezer for 30 minutes.
- Once the marinade is cool, pour over the chicken thighs and leave to marinate for 1 hour.
- Preheat the oven to 200c fan. Line a baking tray with foil and lightly grease with a little oil. Take the chicken thighs out of the marinade, place on the tray and roast for 40 minutes. Baste and turn the thighs every 10 minutes until cooked.
- While the chicken is cooking. Prepare the noodles to the pack instructions. Once the chicken is cooked, remove from the oven and allow to rest while you finish the noodles.
- In a large frying pan or wok, heat the oil, add all the vegetables and stir fry for a couple of minutes. Add the noodles along with any juices from the chicken.
- Divide the noodles between 4 warm serving bowls, top with 2 thighs, drizzle with sesame oil, sprinkle with sesame seeds and few coriander leaves.
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