Crispy Chicken Thigh Noodle Salad

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Step 1.

Heat your oven to 180°C.

Step 2.

Peel the skin off your chicken thighs, then debone them.

Step 3.

Finely chop your red chillies.

Step 4.

Place your chicken thighs in a bowl with half of your chillies, 1 tbsp of honey, 1 tbsp of your soy sauce, a glug of olive oil and a good pinch of salt and pepper. Leave to marinate for 10 mins.

Step 5.

Place your chicken skins on a baking tray lined with parchment. Place another piece of baking parchment on top, then top with another baking tray. Bake for 12 mins until crisp and golden.

Step 6.

Heat a frying pan over medium heat. Add your chicken thighs and cook for 5 mins on each side until tender.

Step 7.

Shred your chicken with two forks.

Step 8.

Pour your boiling water over your 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 9.

Add your remaining chopped chilli to a bowl along with your remaining 1 tbsp soy sauce, 1 tbsp honey, the zest and juice of a lime, and 2 tbsp olive oil. Whisk to combine, then season to taste with salt and pepper.

Step 10.

Bring a pan of water to the boil. Salt, then add your sugar snaps. Boil for 2 mins until just tender, then drain and pop in a bowl of iced water to cool.

Step 11.

Meanwhile, quarter your radishes and finely slice your spring onions.

Step 12.

Add your noodles, chicken, chicken skin, sugar snaps, radishes, most of your spring onions and dressing to a bowl. Toss to combine.

Step 13.

Sprinkle with your remaining spring onions and serve.

The chicken skin goes crispy quite quickly, so keep an eye on it.

In partnership with Ocado.

1kg Chicken Thighs
2 Red Chillies
3 Tbsp Honey
2 Tbsp Soy Sauce
200g Rice Vermicelli Noodles
2 Limes
150g Sugar Snap Peas
300g Radishes
4 Spring Onions
Olive Oil