Ingredients
Method
1.In a small saucepan, combine soy, sugar, vinegar, ginger and garlic. Bring to the boil, stirring, on high. Reduce heat to low and simmer for 10 minutes.
2.Reserve ¼ cup sauce and cool. Toss chicken and eggplant in remaining sauce. Thread chicken strips and eggplant pieces separately onto skewers so you have four of each.
3.Preheat a char-grill pan or barbecue grill on medium. Brush skewers with oil. Char-grill for 3-4 minutes on all sides, brushing with sauce.
4.Boil carrots and noodles for 3-4 minutes until tender. Drain and toss with onion. Top noodles with skewers, drizzle with reserved sauce and sprinkle with seeds to serve.