Roast Chicken- 1 Lilydale Leg Roast with Teryaki Sauce
Soba Noodles and Asian Greens- Vegetable oil, for deep frying
- 8 wonton wrappers, cut into 2cm strips
- 270g soba noodles
- 3 tsp sesame oil
- 1 garlic clove, crushed
- 1 bunch baby pak choy, chopped, leaves and stems separated
- ½ bunch gai lan (Chinese broccoli), cut into 3cm lengths, leaves and stems separated
- 1 ½ cups edamame (soy) beans, blanched, podded
- 125g baby corn, halved lengthways
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 4 radishes, thinly sliced
- 1 tbsp sesame seeds, toasted
- Coriander sprigs and pickled ginger, if desired, to serve
| Roast Chicken- Preheat oven to 180°C Fan Forced (200°C Conventional)
- Remove Roast Chicken tray from carbdboard sleeve and remove plastic film from top of tray
- Open sachet and pour contents over the roast, coating well. Cover with foil and cook for 35 minutes per 500g
- Remove foil after 20 minutes and continue roasting for the remaining cooking time
- Ensure that the internal temperate of the chicken reaches 75°C or juices run clear
Soba Noodles and Asian Greens- Meanwhile, heat 3 cm vegetable oil in a large heavy-based saucepan to 180°C. Fry the wonton strips in batches, spreading them out to prevent sticking, until crisp and golden. Remove with a slotted spoon and place on a plate lined with paper towel
- Cook soba noodles in a large saucepan of boiling water according to packet instructions. Drain and drizzle with half the sesame oil
- In a large wok or frying pan, heat the remaining sesame oil over medium-high heat. Cook garlic for 30 seconds and then add pak choy and gai lan stems, edamame, and baby corn
- Stir fry for 1 to 2 minutes. Add pak choy and gai lan leaves, sauces and noodles and cook for a further 1 minute. Toss through radishes. Serve chicken with noodles topped with sesame seeds, wonton crisps, coriander sprigs and pickled ginger, if desired
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