Serves: 4
Prep time: 20 Minutes
Cooking time: 10 Minutes
Prep time: 20 Minutes
Cooking time: 10 Minutes
Mt Barker Yakitori Chicken Leg Fillets
with Asian Noodles
with Asian Noodles
These hot and spicy Japanese style leg fillets are versatile and can be used in many different, try them with this classic Asian stir-fry.
Ingredients:
• 1 pack Mt Barker Free Range Yakitori chicken Leg Fillets
• 450g packet of Asian noodles
• 2 cups of finely shredded cabbage
• 2 carrots, peeled, coarsely grated
• 1 bunch baby bok choy, washed, dried, leaves, shredded
• 1 bunch coriander, leaves picked
• 2 tbs sesame seeds, toasted
• 1 pack Mt Barker Free Range Yakitori chicken Leg Fillets
• 450g packet of Asian noodles
• 2 cups of finely shredded cabbage
• 2 carrots, peeled, coarsely grated
• 1 bunch baby bok choy, washed, dried, leaves, shredded
• 1 bunch coriander, leaves picked
• 2 tbs sesame seeds, toasted
Instructions:
1. Place the noodles in a large heatproof bowl. Cover with plenty of boiling water. Set aside for 5 minutes. Drain well. Separate the noodles with your hands. Set aside to cool
2. Add the cabbage, carrots, bok choy, coriander and sesame seeds to the noodles. Toss to combine.
3. Heat a BBQ plate on high-heat and cook the chicken for 5 minutes until browned and fully cooked.
4. Add the chicken to the noodles and toss to combine.
1. Place the noodles in a large heatproof bowl. Cover with plenty of boiling water. Set aside for 5 minutes. Drain well. Separate the noodles with your hands. Set aside to cool
2. Add the cabbage, carrots, bok choy, coriander and sesame seeds to the noodles. Toss to combine.
3. Heat a BBQ plate on high-heat and cook the chicken for 5 minutes until browned and fully cooked.
4. Add the chicken to the noodles and toss to combine.
