Ingredients

The following ingredients have 4 Servings
  • 1 small-medium Chicken (spatchcocked)
  • 2 tsp Vegetable Oil
  • 1/2 tsp Salt
  • 2 tbsp Mirin
  • 2 tbsp Maple Syrup
  • 2 tbsp Soy Sauce
  • 50 g White Miso
  • 30 g Ginger (grated)
  • 2 Garlic Cloves (crushed)
  • 1 Lime (juiced)
  • 2 cloves Garlic (crushed)
  • 1 thumb sized piece Ginger (peeled and grated)
  • 1 tbsp Sesame Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Light Brown Sugar
  • 200 g Medium Egg Noodles (cooked according to package instructions)
  • 2 Spring Onions (thinly sliced)
  • 1 Red Chilli (deseeded and chopped)
  • Handful Fresh Coriander (chopped)

Instruction

  • Heat the oven to 200°C. Rub the chicken with the oil and salt. Heat a griddle or skillet over a medium high heat and sear the chicken on both sides until the skin is browned and crisp. 
  • Mix together the mirin, maple syrup, soy sauce, white miso, ginger, garlic and lime juice. Place the seared chicken in a baking tray and pour over the glaze. Place in the oven and cook for 45 minutes to 1 hour basting occasionally. 
  • Meanwhile make the noodle salad. Whisk together the garlic, ginger, sesame oil, soy sauce, rice vinegar and light brown sugar. Toss the noodles with the dressing. Once the chicken is cooked through cut into quarters and serve along side the noodles with the chilli, spring onions and coriander sprinkled on top.