Ginger soy skewers with egg noodle salad

Instructions

1 Soak bamboo skewers in a shallow dish of cold water for 30 minutes then drain.

2 Meanwhile, combine chicken, soy sauce, sesame oil, five-spice, pepper, ginger and honey in a large bowl. Cover bowl and refrigerate for 10 minutes.

3 Cook noodles in a medium saucepan of boiling water according to packet directions. Drain and refresh under cold running water, then drain again and transfer to a large salad bowl. Add cucumbers, carrots, tomatoes, mint, coriander, lime juice and rice bran oil to bowl. Toss to combine.

4 Thread chicken onto skewers. Heat a grill pan or barbecue hotplate on high. Cook skewers for 1-2 minutes each side or until cooked through.

5 Scatter skewers with crushed peanuts and serve with lime wedges and salad.