Japanese Stir-Fry with Noodles & Roasted Chicken Skewers

Prep time plus cooking time: 25 min.    |    Serves 4


  • 350 g chicken thighs
  • 1 bag of Japanese wok vegetables with soybeans
  • 3 portions of Conimex wok noodles
  • 1 lime
  • Wok oil
  • Soy sauce
  • Ketjap
  • Ground ginger
  • Garlic powder
  • Chilli powder


  • Cut the chicken thighs into cubes and skewer onto sticks. In a dish, cover the skewers with 3 to 4 tbsp wok oil. Sprinkle with ginger, garlic and chilli powder. Sprinkle with 3 to 4 tbsp soy sauce. Cover the dish and leave to marinate in the fridge.
  • Cook the wok noodles in boiling water for 2 to 3 minutes. Drain and rinse under cold water. Set the noodles aside.
  • Heat the grill and grill the skewers until cooked.
  • Meanwhile, heat the wok. Stir-fry the vegetable mixture for a few minutes in a dash of wok oil. Add the noodles, a dash of soy sauce and the juice of half a lime, then stir well.
  • Serve with the grilled chicken skewers and some prawn crackers.


Source: Heerlijke happen