Chicken Wing Noodles
April 30, 2015
"Love chicken wings and this one looks interesting, from Huey's Kitchen. Post for You Want What!? A Recipe Posting Game 2014/2015. After making this I decided to make some changes as I personally found the noodles a little bland."
- Serving Size: 1 (801 g)
- Calories 996.9
- Total Fat - 16.1 g
- Saturated Fat - 4 g
- Cholesterol - 1309.2 mg
- Sodium - 2406.5 mg
- Total Carbohydrate - 98.9 g
- Dietary Fiber - 7.7 g
- Sugars - 19.3 g
- Protein - 109.5 g
- Calcium - 141.1 mg
- Iron - 17.9 mg
- Vitamin C - 55.4 mg
- Thiamin - 1.5 mg
Preheat oven to 220C fan forced (240C normal).
Line a rimmed tray with either baking paper or aluminium foil (oil spray aluminium foil).
Prepare the chicken wings by cutting off and either discarding or save tips for stock and then cutting in half through the joint.
To make the marinade, whisk the orange juice with the soy, kecap manis, honey, sesame oil and ginger, reserving a 1/4 of a cup of the marinade.
Add the wings, toss well, cover and refrigerate for up to 30 minutes.
Put the wings and marinade into prepared rimmed tray and cook in the oven for 20 to 35 minutes, tossing now and again and adding a little water (or stock) if needed.
Heat up the reserved marinade in the microwave.
When chicken is almost ready, blanch the noodles and snow peas in boiling water until the noodles have separated and then drain well and then mix the spring onions through the noodle mix.
If you don't mind your carrots on the rawer side add with the noodles and snow peas or put into a microwave container with a little water and microwave for about 30 seconds or to your liking and then add to the drained noodle mix.
To serve, mound the noodles and vegies in individual bowls and pour the reserved marinade over the noodles and then top with the chicken wings.
Tips & Variations
No special items needed.