Step 1

Preheat oven to 220C/200C fan-forced. Line a large baking tray with sides with baking paper.

Step 2

Combine 1/4 cup yakitori sauce and garlic in a large glass bowl. Add chicken. Turn to coat. Using picture as a guide, thread 2 chicken pieces onto 2 parallel skewers. Repeat with remaining chicken. Place on tray. Bake for 10 minutes. Brush with a little yakitori sauce. Bake for a further 20 minutes, brushing with yakitori sauce every 5 minutes or until chicken is cooked through.

Step 3

Meanwhile, to make the soba noodle salad, cook noodles following packet directions. Drain. Refresh under cold water. Drain well. Transfer to a large bowl. Add cabbage, snow peas and onion to noodles. Whisk mirin seasoning, vinegar and ginger together in a jug. Add dressing to noodle mixture. Gently toss to combine.

Step 4

Cook asparagus in a saucepan of boiling water for 1 minute or until bright green and just tender. Refresh under cold water. Drain well.

Step 5

Sprinkle fried shallots over chicken skewers. Serve with noodle salad, asparagus and extra onion.