Teriyaki sesame wings with rice noodle salad

Name: Teriyaki sesame wings with rice noodle salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 380 g pack Cooked Teriyaki Chicken Wings; 25 g sesame seeds; 180 g pack rice noodles; 2 tsp Lee Kum Kee Premium Light Soy Sauce; 1 lime, juice of ½ plus wedges; 1 tbsp Essential Vegetable Oil; 4 salad onions, finely sliced; 2 cloves garlic, finely grated; 200 g pack mange tout peas, sliced; ½ cucumber, deseeded and chopped; 25 g pack coriander, leaves

Sticky, crispy and tender – these flavoursome chicken wings are totally addictive.

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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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380g pack Cooked Teriyaki Chicken Wings
25g sesame seeds
½ x 180g pack rice noodles
2 tsp Lee Kum Kee Premium Light Soy Sauce
1 lime, juice of ½ plus wedges
1 tbsp Essential Vegetable Oil
4 salad onions, finely sliced
2 cloves garlic, finely grated
½ x 200g pack mange tout peas, sliced
½ cucumber, deseeded and chopped
½ x 25g pack coriander, leaves

Cook the teriyaki wings according to pack instructions. Meanwhile, toast the sesame seeds in a dry pan for a few minutes until golden. When the wings are ready, toss in the teriyaki sauce from the pack, sprinkle over most of the sesame seeds, then toss and return to the oven for 2 minutes more.
Meanwhile, soak the rice noodles according to pack instructions, then rinse and drain. Make the dressing. Add the soy sauce and lime juice to a small bowl. Warm the oil in a small frying pan, add the salad onion whites and garlic, then fry for 2 minutes until softened and slightly golden. Pour the hot oil and the salad onions and garlic into the lime and soy and mix well.
Combine the rice noodles with the dressing, mange tout and cucumber and place on a large platter alongside the wings. Top the noodles with the coriander leaves and remaining sesame seeds, then scatter over the salad onion greens and serve, with lime wedges for squeezing.