Often overlooked in favour of flashier cuts, chicken legs are the perfect canvas for bold flavours — especially when coated in a sticky glaze of pickled ginger, honey and soy that hits sweet, salty and spicy all at once. The green tea noodles bring their own charm, tossed with tangy buttermilk, umami-rich shiro miso and sesame oil.
Ingredients
Method
Preheat oven to 220°C fan-forced. Place pickled ginger and pickling liquid, garlic, honey and soy sauce in a small food processor, and process until combined. Transfer to a deep-sided oven tray, add chicken and toss to combine. Place in oven and cook, turning halfway, until chicken is sticky and cooked (25-30 minutes).
Meanwhile, cook noodles in saucepan of boiling water until al dente (4 minutes). Drain, rinse under cold running water, then drain well. Transfer to a bowl.
Combine buttermilk, miso, lemon juice and sesame oil in a small bowl, then pour over noodles and toss to coat. Divide noodles, wombok and drumsticks among serving plates, and sprinkle with sesame seeds to serve.
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