Ingredients
- 800 g of chicken drumsticks
- 200 g of medium egg noodles
- 2 tbsp of runny honey
- 2 tbsp of sesame oil
- 2 clementines, juiced
- 1 garlic clove, grated or crushed
- 0.25 tsp of ground ginger
- 50 ml of light soy sauce
- 150 g of carrots, peeled (approx. 2 medium carrots)
- 40 g of sugar snap peas
- 0.25 red cabbage, thinly shredded
- 20 g of coriander, leaves only, roughly chopped
- 2 tsp of sesame seeds, toasted
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4 and line a large baking tray with baking paper. Season the chicken drumsticks all over with a generous pinch of salt and coarse ground black pepper and place them on the baking tray. Roast in the oven for 30-35 mins until cooked through, then set aside to cool on the tray.Step 2
Bring a pan of water to the boil and cook the noodles according to the pack, then rinse them under cold running water, shake dry and set aside.Step 3
In a small bowl, combine the honey, 1 generous tbsp sesame oil and a pinch of salt. Remove the skin from the drumsticks and then, using a fork or your hands, shred the meat off the bones back onto the baking tray, then drizzle over the sesame honey marinade and mix well. Set aside.Step 4
In a large serving bowl, combine the clementine juice, garlic, ginger, soy sauce and remaining scant tbsp sesame oil. Add the noodles to the bowl and mix well.Step 5
Using a potato peeler, peel the carrots into thick ribbons. Add the sugar snap peas and red cabbage to the serving bowl along with the carrot ribbons, chicken and ⅔ of the chopped coriander. Toss everything together thoroughly, season to taste and serve sprinkled with sesame seeds and the remaining coriander.