370g (13 oz) dried ramen noodles
2 tsp sesame oil
600g (21 oz) chicken thigh fillets, cut into bite-sized pieces
bamboo skewers
1 large leek, trimmed, halved lengthways and cut into 4cm (about 1.5”) lengths
vegetable oil for brushing, plus 2 extra tbsp
1 bottle Marion’s Kitchen Teriyaki Sauce (or try my homemade version here)
3 garlic cloves, finely chopped
200g (7 oz) broccolini, cut into bite-sized pieces
Cook the noodles in boiling water until al dente. Drain and rinse them under cold water until no longer warm to stop them cooking further, then toss with sesame oil. Set aside for later.
Thread chicken onto skewers. Then take 2-3 sheets of leek and roll into a cylinder. Thread the rolled leeks onto skewers.
Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2-3 minutes each side or until almost cooked. Brush chicken with a generous amount of teriyaki sauce. Turn and brush the other side. Keep turning and basting chicken until sauce thickens and chicken is cooked through. Do the same with the leek skewers. Transfer skewers to plate or tray. Keep warm.
Heat 2 tablespoons of oil in a wok or large frying pan. Add the garlic and broccolini and stir-fry for 2-3 minutes. Add the cooked noodles and 1/3 cup of the teriyaki sauce. Cook, stir-frying, for another 2 minutes or until the noodles have soaked up most of the sauce. Divide among serving plates and top with the chicken and leek skewers.
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