Yakitori is a favorite late-night street food in Japan, where you'll find alleys lined with charcoal grills selling skewers by the hundreds. We're marinating our chicken yakitori in a sweet garlic-soy sauce and serving them atop crispy pan-fried noodles and crunchy green beans.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chuka Soba Noodles(ContainsEggs, Wheat)
Hoisin Sauce(ContainsSoy, Wheat)
Soy Sauce(ContainsSoy, Wheat)
Prep the ingredients: Preheat the oven to 425 degrees. Soak the skewers in a shallow dish filled with water. Thinly slice the scallions, keeping the white and green parts separate. Trim and halve the green beans. Halve, peel, and thinly slice the red onion. Mince the garlic. Cut the chicken into bite-sized pieces and set aside in a medium bowl.
Marinate the chicken: Toss chicken with the garlic, hoisin, and half the soy sauce.
Cook the onions: Heat a drizzle of oil in a large pan over medium-high heat. Add the onions and cook, tossing occasionally, for 7-8 minutes, until golden brown.
Prep and bake the chicken skewers: Meanwhile, remove the chicken from the marinade and thread onto the skewers. Place onto a lightly oiled baking sheet and bake in the oven for about 10-12 minutes, until slightly caramelized and cooked through.
Cook the noodles: While the chicken bakes, add a large drizzle of oil to the pan. Add the noodles, green beans, scallion whites, and 1/4 cup water to the pan and cook, stirring occasionally, until the water evaporates and the green beans become crisp-tender. Cook for another 4-5 minutes, without stirring, until the noodles begin to crisp on the bottom of the pan. HINT: If you’re having trouble crisping the noodles, an extra drizzle of oil will help.
Dress the noodles: Toss the noodles with the remaining soy sauce and as much sriracha as you dare.
Plate: Serve the chicken yakitori over the noodles, sprinkled with the scallion greens. Enjoy!