This is such a great summer recipe – fresh, delicious and light which makes it perfect for lunch or a light supper. We cooked the chicken in the Miele main oven a fan setting at 180C with 3 bursts of steam. The moisture plus function on the Miele main oven means perfect roasting results can be achieved with moisture through the combination of different operating modes. The bursts of steam in Moisture plus mode can also be programmed for greater convenience.
I N G R E D I E N T S
1 organic chicken
1 tbsp red chilli flakes
4 cloves of garlic, peeled and crushed
1 lime, quartered
1 piece of ginger, peeled and grated
Sea salt and freshly ground pepper
150g cellophane / rice noodles
1 large red chilli
1/3 cup chopped roasted peanuts
1 1/2 cups fresh coriander, chopped
1 1/2 cups fresh basil, chopped
1 1/2 cups fresh mint, chopped
3 spring onions (green or purple)
3 tbsp lime juice
3 tbsp fish sauce
2 tbsp brown sugar
M E T H O D
Pre-head the oven to 180C on a fan setting. Rub the chicken with the garlic and ginger with excess placed in the cavity along with the lime. Sprinkle red chilli flakes, salt and pepper over the chicken and place in the oven.
Meanwhile place the noodles in a bowl, cover with boiling water and allow to stand for 2 minutes – alternatively, follow the instructions on the packet. Drain the noodles and toss with the chlli, peanuts, coriander, basil, mint and spring onions. Mix the lime juice, fish sauce and brown sugar in a jug and then pour over the noodles.
Cover with cling film until the chicken has roasted and is ready to serve.