Crispy Chicken Skin and Radish Noodle Salad
By MOB Kitchen
Published on 22 September 2021
This crispy chicken thigh noodle salad recipe from MOB Kitchen is delicious and doesn’t waste a thing. It’s full of flavour from peppery radishes, sweet honey and a kick of heat from the chilli. But the real hero is the texture of crispy chicken skin. It’s all made with the freshest noodles and using beautiful Ocado own range ingredients. Time and servings
40 minsTotal time
4Servings
40 minsCooking time
Ingredients
- 1 kg of chicken thighs, skins removed and deboned
- 3 tbsp of honey
- 2 tbsp of soy sauce
- 200 g of rice vermicelli noodles
- 2 limes
- 150 g of sugar snaps
- 300 g of radishes, quartered
- 2 red chillies, 1 finely chopped, 1 sliced
- 4 spring onions, sliced
- 1 olive oil
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Place the chicken thighs in a bowl with half of the chillies, 1 tbsp of honey, 1 tbsp of the soy sauce, a glug of olive oil and a good pinch of salt and pepper. Leave to marinate for 10 mins.Step 2
Place the chicken skins on a baking tray lined with baking paper. Place another piece of baking paper on top, then top with another baking tray. Bake for 12 mins until crisp and golden.Step 3
Pour the boiling water over the noodles and leave to sit for 1 minute. Drain in a colander and leave to dry for 15 mins, tossing occasionally to stop the noodles from sticking.Step 4
Bring a pan of water to the boil. Salt, then add the sugar snaps. Boil for 2 mins until just tender, then drain and pop in a bowl of iced water to cool.Step 5
Heat a frying pan over medium heat. Add the chicken thighs and cook for 5 mins on each side until tender. Then shred the chicken with two forks.Step 6
Add the remaining chopped chilli to a bowl along with the remaining soy sauce, honey, lime zest and juice, and olive oil. Whisk to combine, then season to taste with salt and pepper.Step 7
Add the noodles, chicken, chicken skin, sugar snaps, radishes, most of the spring onions and dressing to a bowl. Toss to combine. Sprinkle with the remaining spring onions and serve.