Ingredients

Method

• 1 whole free-range chicken
• 2 red chillies, chopped
• 2 cloves garlic, chopped
• 1 T ginger, grated
• 65 ml soya sauce
• 1 t sesame oil
• 2 limes, juiced and skins reserved
• 80 g treacle sugar
• 2 T honey
• 65 ml olive oil
• 400 g flat glass noodles, cooked
• 6 radishes, thinly sliced
• 4 spring onions, thinly sliced lengthways
• 1 large mango, sliced
• 1 sheet nori, rolled and thinly sliced
• Japanese mayonnaise, for serving
• fresh coriander, to garnish
For the salad dressing, whisk
• 2 T fish sauce
• 65 ml rice vinegar
• 1 t sesame oil
• 65 ml olive oil
• 1 T honey
• 1 T ginger, grated ginger
• 2 t sesame seeds, toasted

Method

Ingredients

Portion the rotisserie chicken or, if you are going to cook it yourself, preheat the oven to 180°C.

Place the chicken, breast-side up, on a large roasting tray.

Mix the chilli, garlic, ginger, soya sauce, sesame oil, lime juice, treacle sugar, honey and olive oil in a bowl. Baste the chicken with half of the mixture and stuff with the juiced lime halves.

Roast for about 1 hour and 15 minutes, or until cooked and tender, basting every 10 minutes with the remaining basting sauce. Portion the chicken.

Place the noodles in the centre of a bowl, scatter over the radish, spring onion, mango and nori.

Pour over the dressing, top with a dollop of Japanese mayonnaise and garnish with coriander. Serve with portions of roast chicken.

Cook's note: The chicken can also be roasted in a kettle braai in a foil tray.

See more Asian-inspired dishes here.