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    Oriental Barbecued Chicken with Noodle Salad

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    Oriental Barbecued Chicken with Noodle Salad

    Perfect to cook on a barbecue or in the oven, these chicken drumsticks are really delicious served with the noodle salad.

    • Preparation time: 10 minutes, plus 1 hour marinating
    • Cooking time: 20 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4


    • 1 tbsp Bart Spices Chinese Five Spice
    • 4 tbsp Wing Yip Hoisin Sauce
    • 2 tbsp tomato ketchup
    • 2 tbsp clear honey
    • 800g pack Waitrose 8 Fresh British Chicken Drumsticks
    • The noodle salad:
    • 2 red peppers, deseeded and cut into quarters
    • 250g pack Sharwoods Fine Egg Noodles
    • 8 tbsp Waitrose Balsamic Vinegar and Sundried Tomato Dressing
    • 3 nectarines, stoned and diced
    • 1 pack Waitrose Parsley, freshly chopped


    1. Preheat the oven to 220°C, gas mark 7, or preheat the barbecue.
    2. In a bowl, mix together the five spice, hoisin sauce, tomato ketchup and honey.
    3. Prick the drumsticks all over with a fork and place in a shallow bowl. Brush the five spice marinade over each drumstick, cover and chill until ready to cook.
    4. Place the drumsticks on an oiled grid of a barbecue, or in an oven dish, and cook over medium-hot coals or in the oven for 15-20 minutes, basting and turning frequently until the chicken is thoroughly cooked.
    5. To make the salad, place the peppers in a grill pan and cook under a preheated hot grill until the skins are blackened. Place in a plastic bag and leave to cool. Cook the noodles as directed, drain and mix with half the dressing. Cool.
    6. Roughly chop the cooled noodles and skin and slice the peppers. Toss together the noodles, nectarines, parsley, peppers and remaining dressing. Serve with the chicken drumsticks. Hints and tips You can give the drumsticks a Caribbean flavour by marinating them in a little dark rum, jerk seasoning and pineapple juice.

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