Chicken Skewers with Vegatable & Noodle Wok

Preheat the oven to 200°C or heat up the grill. If using wooden skewers, soak them in water for 30 minutes.

Peel and chop the ginger and garlic. Mix them with 40 g soy sauce, sesame oil, 1 tsp sugar, and 15 g rice vinegar.

Cut the chicken into bite-sized pieces and pour the marinade over. Set aside to marinate.

Bring water to a boil for the noodles. Cook the noodles for about 3–5 minutes. Peel the carrot. Slice the zucchini and carrot into thin strips.

Thread the chicken onto skewers and cook on the grill for 5 minutes on each side, or in the oven for about 10–15 minutes, until golden brown and cooked through.

Heat olive oil in a pan, add the vegetables, and sauté lightly. Add the noodles, 40 g soy sauce, and 15 g rice vinegar to the pan. Heat through, season with salt and pepper, and plate.

Serve the chicken skewers with the stir-fried vegetable noodle salad and, if desired, garnish with green onion (not included).