One of my favourite ways of preparing chicken is to make these marinated yakitori chicken skewers. Mirin is a sweetened sake or rice wine with a light syrupy texture and it adds a wonderful taste to this dish. In Japan yakitori chicken is a street food and many people will grab some from special stalls on their way home from work. Here in Britain it is served up as a delicacy in trendy Japanese restaurants. Traditionally it is made with chicken thigh rather than breast as it has a better flavour and remains lovely and moist.

Method

• Preheat the oven to 220°C fan (gas 7).
• Measure the mirin, soy sauce, honey, vinegar, ginger and garlic into a small pan. Bring to the boil then reduce by a third, stirring. Leave to cool.
• Mix the cold marinade with the chicken and marinate for 30 minutes. Season and thread onto 6 skewers.
• Heat 2 tbsp oil in a frying pan.
• Brown the skewers for 1 to 2 minutes on both sides until golden, then place onto a baking sheet.
• Bake in the oven for 12 to 15 minutes until cooked through.
• Meanwhile, cook the noodles in boiling salted water according to the packet instructions and drain.
• Heat the remaining oil in a frying pan or wok. Fry all of the vegetables for 3 to 4 minutes, then add the noodles and stock, water, chilli sauce, soy and seasoning and heat through. Serve with the kebabs.

Annabel Karmel