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Serving Size: Serves 4

Cooking Time: Less than 30 minutes
 
 
INGREDIENTS
1 large Barbecue Chicken, portioned into 4
2 tablespoons Char Siu Sauce
1 teaspoon Five Spice Powder
1 teaspoon Sesame Oil
1 tablespoon hot water
500g Hokkien Noodles
3 Green Onions, sliced thinly
1 Carrot, cut into thin strips
100g Baby Asian Greens


Dressing
2 tablespoons Sweet Chilli Sauce
1 tablespoon Fish Sauce
Juice of a lime
 
PREPARATION
Preheat oven 200°C and place Chicken onto a flat tray, skin side up.

Mix together Char Siu Sauce, Five Spice Powder, Sesame Oil and hot water; brush over the chicken skin.
 
 Bake in oven for 10-15 minutes or until Chicken is hot and skin is crispy. Remove and set aside.

In the mean time, cook noodles according to packet instructions.
 
 Drain and refresh and place into a large serving bowl along with Green Onion, Carrot and Baby Asian Greens.

Whisk dressing ingredients together and drizzle over salad, toss until evenly coated.

Divide warm salad amongst four plates and serve with Spiced Roast Chicken.