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.