Chicken wing noodles
Method
- Preheat oven to 220°C fan forced (240°C normal).
- Prepare the chicken wings by cutting off and discarding the wing tips and then cutting in half through the joint.
- To make the marinade, whisk the orange juice with the soy, kecap manis, honey, sesame oil and ginger.
- Add the wings, toss well, cover and refrigerate for up to 30 mins. Then cook in the oven for 15-20 mins, tossing now and again and adding a little water (or stock) if needed.
- When chicken is almost ready, blanch the noodles, snowpeas and carrots in boiling water until the noodles have separated. Drain well.
- To serve, mound the noodles and vegies in individual bowls and top with chicken wings.
Ingredients
- 8-12 chicken wings
- ¼ cup fresh orange juice
- ¼ cup soy sauce
- a splash of kecap manis
- a good squeeze of honey
- a few drops sesame oil
- 1 heaped tspn grated fresh ginger
- 1-2 packets Singapore noodles
- 6-8 snowpeas, cut into slivers
- 6-8 baby carrots, finely sliced
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