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Item price
£4.90 each est.Price per unit
£8.75/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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
Energy | 2,331kJ/ 556kcals |
---|---|
Fat | 24g |
Saturated Fat | 5.7g |
Carbohydrates | 47g |
Sugars | 9.9g |
Fibre | 4.4g |
Protein | 35g |
Salt | 1.5g |
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