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Sweet-chilli roasted drumsticks with rice noodle salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up a delicious picnic-friendly dish with ease.
Ingredients:
  • 8 (about 1kg) chicken drumsticks
  • 21.00 gm soy sauce
  • 16.00 gm brown sugar
  • 20.00 ml finely grated ginger
  • 125ml sweet chilli sauce
  • 100g vermicelli rice noodles
  • 100g snow peas, thinly sliced lengthways
  • 1 carrot, peeled, cut into matchsticks
  • 62.50 ml coarsely chopped mint
  • 62.50 ml coarsely chopped coriander
  • 40.00 ml coarsely chopped roasted peanuts
Instructions:
  • Preheat oven to 180°C. Make 2 slits, about 1cm deep, on each side of the drumsticks using a small, sharp knife. Then, place the drumsticks in a roasting pan. In a bowl, mix soy sauce, brown sugar, ginger, and 1/3 cup (80ml) sweet chilli sauce. Pour the sauce over the chicken and ensure it's evenly coated. Bake for 25-30 minutes until the chicken is cooked through and caramelised. Let it cool after removing from the oven.
  • Place noodles and snow peas in a heatproof bowl. Cover with boiling water and let sit for 5 minutes until tender. Refresh under cold water, drain well. Add carrot, mint, coriander, and remaining chili sauce. Toss to combine and top with peanuts before serving.
  • Serve the noodle salad on individual plates and garnish with chicken.

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