Hoisin chicken & lentil noodle salad with crispy kale

Name: Hoisin chicken & lentil noodle salad with crispy kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 435 g British chicken thighs; 160 g Pentland Brig kale; 1 tbsp plus 2 tsp toasted sesame oil; 1 tsp sesame seeds; 4 tbsp Cooks’ Ingredients Hoisin Sauce; 3 limes, juice of 1 (2 tbsp), the rest cut into wedges; 5 g piece ginger, peeled and finely grated; 1 tsp clear honey; 1 red chilli, ⅓ finely chopped, the rest thinly sliced; 275 g packs lentil noodles

A big, bold salad ready to rock any winter weeknight. Don’t stint on the lime juice when it comes to serving

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Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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435g British chicken thighs
160g Pentland Brig kale
1 tbsp plus 2 tsp toasted sesame oil
1 tsp sesame seeds
4 tbsp Cooks’ Ingredients Hoisin Sauce
3 limes, juice of 1 (2 tbsp), the rest cut into wedges
5g piece ginger, peeled and finely grated
1 tsp clear honey
1 red chilli, ⅓ finely chopped, the rest thinly sliced
2 x 275g packs lentil noodles

Preheat the oven to 180ºC, gas mark 4. Put the chicken into a roasting tin, skin-side up, and roast for 20 minutes. Meanwhile, wash, dry, then tear the kale into smaller curls, discarding any thick stalks. Spread over an oven grill tray (or 2 large baking trays) and rub with 1 tbsp sesame oil. Scatter with the sesame seeds and a good pinch of salt.
After 20 minutes, spoon and spread 2 tbsp hoisin over the chicken. Slide the kale onto a shelf below. Roast for 10 minutes, until the chicken is hot and sizzling, with no pink meat and juices that run clear and the kale is crisp. Stir the kale halfway through.
In a bowl, mix 2 tsp sesame oil, 2 tbsp hoisin, the lime juice, ginger, honey and chopped chilli. Loosen with 2 tbsp water, or more if needed, to make a spoonable dressing. Heat the noodles according to pack instructions.
Pull the bones from the chicken, then thickly slice the meat. Layer ½ each of the noodles, chicken, kale and sliced chilli on a large serving plate, then drizzle with ½ the dressing. Repeat, finishing with the rest of the dressing and chilli. Serve with the lime wedges for squeezing over.

Cook’s tip

The kale in this recipe will lose its crispy seaweed-like crisp crunch if you don’t tuck in fairly quickly. If you’re serving two and keeping lefttovers for the next day, store the kale in a separate airtight container.

Typical values per serving when made using specific products in recipe