Five Spice Chicken with Noodles


Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes

500g chicken thighs skinned
200g rice noodles
50g coriander leaves
1 bunch spring onions
1 Chinese cabbage
4 tsp Chinese 5 spice
30g ginger
1 red chilli
2 tbsp vegetable oil
1 tbsp olive oil.
1 tbsp soy sauce
2 tbsp honey



  1. Preheat the oven to 200C
  2. In a bowl mix together the Chinese 5 spice, honey and soy sauce, set aside. Season the chicken thighs and coat with olive oil. Lay them on a roasting tin and cook for 15 minutes. Take them out the oven and coat well with the 5-spice mix, return to the oven for a further 15 minutes. Should be crispy and slightly sticky.
  3. While the chicken is roasting prepare the ingredients for the stir-fry. Remove the outer leaves of the Chinese cabbage and finely slice. Cut the spring onion into 1 cm slices and peel and grate the ginger. Finely chop 3 tbsp of coriander leaves.
  4. When the chicken thighs are ready remove them from the oven, transfer them to a plate and cover with foil to keep warm. Add 50ml of boiling water to the remaining juices stir well and set aside.
  5. Bring to the boil a large saucepan of water, add the rice noodles and leave to soak for 5 minutes until soft (time may vary check the instructions on the packet). Break the noodles up with a fork drain and set aside.
  6. In a large frying pan or wok heat 1 tbsp of vegetable oil, add the spring onions, ½ tsp of salt and the grated ginger, fry for 2 minutes then add the Chinese cabbage and juice from the chicken and fry for a further 3 minutes. Stir in 2 tbsp of the chopped coriander.
  7. Serve the chicken thighs on top of the noodles and garnish with the remaining coriander.