ORIENTAL TWIST

SERVES 4

PREPARATION TIME: COOKING TIME:

6 HOURS 45 MINUTES ●170g (½ cup) white miso paste ●60ml (¼ cup) light soy sauce, plus 2 tsp, extra ●60ml (¼ cup) mirin ●1 ½ tbsp caster sugar ●12 (about 1.7kg) large chicken wings ●80ml (⅓ cup) water 180g dried soba noodles 1 tbsp sesame oil 250g (3 cups) finely shredded red cabbage 1 carrot, cut into matchsticks ●8cm-piece daikon, cut into matchsticks ●1 celery stick, thinly sliced ●⅓ cup fresh coriander leaves ●2 tbsp sesame seeds, toasted dressing ●1 tbsp wasabi paste ●1 tbsp chopped pickled ginger, plus 1 tbsp juice 2 tbsp lime juice 80ml (⅓ cup) olive oil

METHOD 1.

Whisk the miso, soy sauce, mirin and sugar in a large bowl. Stir until sugar dissolves. Add chicken. Cover. Marinate in the fridge for 3 hours.

Preheat oven to 180C/160C fanforced. Line a large baking tray with baking paper. Drain the chicken, reserving marinade. Place chicken in a

2.

single layer on the prepared tray. Spray with oil. Roast for 35 minutes or until golden and cooked through.

Meanwhile, combine the reserved marinade, water and extra soy sauce in a saucepan over medium heat. Bring to the boil. Simmer for 3 minutes or until thickened. Set aside.

Cook the noodles in a large saucepan of boiling water for 3-4 minutes or until just tender. Drain. Refresh under cold running water. Drain well. Sprinkle noodles with the sesame oil and toss gently to combine.

3. 4. 5.

For the dressing, combine all the ingredients in a screw-top jar. Season. Shake well to combine. 6. Combine the cabbage, carrot, daikon, celery, coriander and half the sesame seeds in a large bowl. Add half the dressing. Toss gently to combine. Divide the salad and noodles among serving plates. Top with the chicken. Drizzle with the sauce. Sprinkle with the remaining sesame seeds. Drizzle the slaw with remaining dressing. TASTE MAGAZINE

JEREMY SIMONS

RECIPE: PHOTOGRAPHY: