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Chicken & Vegetable Kebabs with Noodles

Serves 4 | Prep 15 min | Cooking 20 min

Chunks of chicken, courgette, peppers and mushrooms threaded onto skewers and coated in Sharwood's Yellow Bean Sauce, grilled and served on a bed of spicy noodles. Delicious!

Ingredients

  • 4 Blocks Medium Egg Noodles, Sharwoods
    (65g each )
     
  • 2 Chicken Breasts, Skinless (approx 150g each)
  • 1 Jar/195g Yellow Bean Sauce, Sharwoods*
  • 4 Button Mushrooms
  • 1 Medium Courgette
  • ½ Yellow Pepper
  • ½ Red Pepper
  • 1 tbsp Olive Oil
  • 4 Spring Onions
  • 1 Red Chilli (optional)

NB: You will also need some wooden skewers.

Method

  1. Bring a large saucepan of water to the boil, add the noodles, return to the boil and simmer for 4 minutes (or per pack instructions).
  2. Cut the chicken breasts into 1" chunks and place them into a bowl. Add ¾ jar of Yellow Bean Sauce and stir chicken to coat. Set aside.
  3. Preheat grill.
  4. Meanwhile, quarter the mushrooms; slice the courgette into ¼" / ½cm pieces; deseed and slice the pepper into 1" squares.
  5. Take each of the wooden skewers and make up the kebabs, starting each with a quarter of mushroom and then alternating chicken, courgette and pepper (as you wish), and ending each with another quarter of mushroom.
  6. Place the kebabs onto the grillpan and cook for 10-15 minutes, turning frequently, until chicken is cooked.
  7. Once kebabs are cooked, heat the oil to smoking point in a wok, carefully add the spring onions and chilli and stirfry for 1 minute. Add the noodles and remaining sauce and stir to coat. Heat through.
  8. Serve kebabs on bed of noodles and eat immediately!

Alternatives

Try other sauces from the Sharwoods Stir Fry range - such as Black Bean or Hoi Sin with Spring Onion - for a tasty alternative.

Equipment Required

  • Sharp knife
  • Chopping board
  • Colander
  • Glass bowl
  • Wooden Skewers
  • Grillpan
  • Wok or large saucepan

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