Asian Chicken with Rice Noodles and Cucumber Salad


(Serves 4)


½ cup (125 ml) soy sauce

3 Tbsp (45 ml) rice wine vinegar

2 Tbsp (30 ml) honey

1 tsp (5 ml) dried chilli flakes

2 anchovy fillets

1 Tbsp (15 ml) tahini

5 cm piece fresh stem ginger, finely grated

5 cloves garlic, crushed

2 tsp (10 ml) sesame oil

12 deboned chicken thighs


1 packet (200 g) rice noodles

black sesame seeds to garnish


Preheat the oven to 150 °C.


  1. Combine all the ingredients, except for the chicken, noodles and sesame seeds, in a large casserole or deep baking tray. Arrange the chicken on top. Brush the top of the chicken with some of the sauce.
  2. Bake for 1½ hours, or until the chicken is cooked through and the skin is crispy.
  3. Soak the rice noodles in hot water as per the packet instructions. Drain, then stir through the pan juices to coat.
  4. Serve the chicken and noodles with the cucumber salad. Scatter with the sesame seeds.





Cucumber salad

Quick to make and perfectly complements the chicken.

1 cucumber

1/2 cup (125 ml) rice wine vinegar

2 Tbsp (30 ml) soy sauce

2 tsp (10 ml) sugar

2 spring onions, sliced


Halve the cucumber lengthwise, then scoop out the seeds with a teaspoon. Cut into slices and pat dry with a paper towel.

Mix together the vinegar, soy sauce and sugar. Stir until the sugar has dissolved. Add to the cucumber along with the spring onions.