Start this recipe a day ahead to allow the fragrant marinade to absorb into the chicken.
All nutrition values are per serve.
- Step 1
Combine the hoisin, Chinese five spice, chilli, 2 tbs soy, 2 garlic cloves and 2 tsp ginger in a bowl. Add wings. Cover. Place in the fridge overnight to marinate.
- Step 2
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place wings on prepared tray. Drizzle with excess marinade. Roast, turning twice, for 35 minutes or until dark, sticky and cooked through.
- Step 3
Meanwhile, prepare noodles following packet directions. Heat oil in a non-stick frying pan over medium-high heat. Add broccoli and carrot. Cook, stirring, for 3 minutes or until tender crisp. Add three-quarters of the shallot. Add peas and water. Cook, stirring, for 1 minute or until tender crisp. Add remaining garlic and ginger. Cook, stirring, for 1 minute. Add noodles, remaining soy and oil. Cook, tossing, for 2 minutes or until warmed through.
- Step 4
Divide noodles among plates. Top with wings. Sprinkle with remaining shallot and sesame seeds.
Reserve ginger peelings and simmer in boiling water to infuse before straining for a refreshing tea, which will aid digestion.