Sticky ginger chicken drumsticks with green tea noodles

SERVES 4

120 gm (½ cup firmly packed) pickled ginger, plus 2 tbsp pickling liquid

2 garlic cloves, crushed

90 gm (¼ cup) honey

2 tbsp soy sauce

8 large chicken drumsticks

150 gm dried green tea noodles

200 gm Chinese cabbage, shredded

125 ml (½ cup) buttermilk

2 tbsp each white miso and lemon juice

1 tbsp sesame oil Toasted sesame seeds, to serve

1 Preheat oven to 240°C. Place ginger and pickling liquid, garlic, honey and soy sauce in a small food processor and process until combined. Transfer to a deep-sided baking tray, add chicken and toss to combine. Place in oven and cook, turning half way, until chicken is sticky and cooked (25-30 minutes).

2 Meanwhile, cook noodles in boiling water until al dente (4 minutes); drain and rinse under cold water, then drain well. Transfer to a bowl with cabbage.

3 Combine buttermilk, miso, lemon juice and sesame oil in a small bowl. Pour over noodles and toss to coat. Divide among serving plates then top with drumsticks and sprinkle over sesame seeds.