KOREAN CHICKEN WINGS WITH SWEET & SOUR CU­CUM­BER NOO­DLES

PREP + COOK TIME 1 HOUR 15 MIN­UTES (+ REFRIGERATION & STAND­ING) SERVES 4

The Australian Women’s Weekly Food Magazine - - Step Into Spring Low Carb -

1 medium onion (150g), grated

¼ cup (80g) gochu­jang

(see cook’s notes)

2 ta­ble­spoons Obento Mirin

Sea­son­ing (see cook’s notes on page 18)

1 ta­ble­spoon soy sauce

3 cloves gar­lic, crushed

1 tea­spoon grated fresh gin­ger

1kg chicken wings

2 ta­ble­spoons peanut oil

2 tea­spoons black sesame seeds 2 tea­spoons white sesame seeds, toasted

SWEET & SOUR CU­CUM­BER NOO­DLES

3 tele­graph cu­cum­bers (1.2kg), trimmed

1 small red onion (100g), sliced thinly

½ cup (125ml) rice wine vine­gar

2 tea­spoons white su­gar

2 ta­ble­spoons wa­ter

1 To make the mari­nade, com­bine onion, gochu­jang, mirin, soy sauce, gar­lic and gin­ger in a large bowl.

2 Pat chicken wings dry. Place wings in bowl with mari­nade; stir to coat. Cover the bowl, then re­frig­er­ate for 4 hours or overnight, stir­ring oc­ca­sion­ally.

3 Mean­while, make sweet and sour cu­cum­ber noo­dles.

4 Stand wings at room tem­per­a­ture for 30 min­utes. Pre­heat the oven to 200°C/180°C fan. Line two large oven trays with bak­ing pa­per.

5 Pour oil over wings in bowl; stir to coat. Di­vide wings be­tween trays; re­serve mari­nade. Roast wings, brush­ing with re­served mari­nade every 15 min­utes, for 45 min­utes or un­til wings are browned and cooked through.

6 Trans­fer drained sweet and sour cu­cum­ber noo­dles to bowls; top with wings and sprin­kle with com­bined sesame seeds.

SWEET & SOUR CU­CUM­BER NOO­DLES

Us­ing a juli­enne at­tach­ment on a man­do­line or V-slicer, cut cu­cum­ber length­ways into long, thin strips un­til you reach the seeds. Ro­tate the cu­cum­ber a quar­ter turn and re­peat. Con­tinue slic­ing and ro­tat­ing the cu­cum­ber; dis­card seeds. Re­peat with the re­main­ing cu­cum­bers.

Place the cu­cum­ber noo­dles in a large bowl. Add onion, vine­gar, su­gar and the wa­ter; stir gen­tly. Cover; re­frig­er­ate for 2 hours, stir­ring oc­ca­sion­ally.

Per serv­ing: 37g to­tal fat (10g sat­u­rated fat); 2389kJ (571 cal); 27g car­bo­hy­drate; 29g pro­tein; 5g fi­bre

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