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Asian chicken wings with noodles
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Prep Time:
730 minutes
Cook Time:
35 minutes
Total Time:
765 minutes
Marinate chicken overnight for maximum flavor infusion.
Ingredients:
  • 80ml (1/3 cup) hoisin sauce
  • 3/4 tsp Chinese five spice
  • 1/4 tsp dried chilli flakes
  • 60ml (1/4 cup) soy sauce
  • 3 garlic cloves, crushed
  • 3 tsp fresh ginger, finely grated
  • 1.1kg chicken wing
  • 300g dried thin egg noodles
  • 18.40 gm grapeseed oil
  • 1 head broccoli, cut into florets
  • 1 carrot, halved, thinly sliced diagonally
  • 3 green shallots, thinly sliced diagonally
  • 200g snow peas, trimmed, halved diagonally
  • 40.00 gm water
  • 3/4 tsp sesame oil
  • Sesame seeds, toasted, to serve
Instructions:
  • In a bowl, mix hoisin sauce, Chinese five spice, chili, 2 tablespoons of soy sauce, 2 cloves of garlic, and 2 teaspoons of ginger. Add the wings and coat them in the marinade. Cover and refrigerate overnight.
  • Preheat your oven to 200C (180C fan forced) and line a baking tray with parchment paper. Arrange the wings on the tray, then generously drizzle with the remaining marinade. Roast, turning the wings twice, for 35 minutes until they are beautifully caramelized, sticky, and fully cooked.
  • Prepare the noodles according to the packet instructions. Heat oil in a non-stick frying pan over medium-high heat. Sauté broccoli and carrot for 3 minutes until tender crisp. Stir in three-quarters of the shallot, then add peas and water. Cook for 1 minute until tender crisp. Add the remaining garlic and ginger, stir and cook for an additional minute. Toss in the noodles, remaining soy sauce, and oil. Cook for 2 more minutes until warmed through. Enjoy!
  • Portion noodles onto plates, then layer on delicious wings. Finish off with a sprinkle of the remaining shallot and sesame seeds for an extra burst of flavor.

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