Hoisin chicken & lentil noodle salad with crispy kale

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. Put the chicken into a roasting tin, skin-side up, and roast for 20 minutes. Meanwhile, wash, dry, then tear the kale into smaller curls, discarding any thick stalks. Spread over an oven grill tray (or 2 large baking trays) and rub with 1 tbsp sesame oil. Scatter with the sesame seeds and a good pinch of salt.

Step 2

After 20 minutes, spoon and spread 2 tbsp hoisin over the chicken. Slide the kale onto a shelf below. Roast for 10 minutes, until the chicken is hot and sizzling, with no pink meat and juices that run clear and the kale is crisp. Stir the kale halfway through.

Step 3

In a bowl, mix 2 tsp sesame oil, 2 tbsp hoisin, the lime juice, ginger, honey and chopped chilli. Loosen with 2 tbsp water, or more if needed, to make a spoonable dressing. Heat the noodles according to pack instructions.

Step 4

Pull the bones from the chicken, then thickly slice the meat. Layer ½ each of the noodles, chicken, kale and sliced chilli on a large serving plate, then drizzle with ½ the dressing. Repeat, finishing with the rest of the dressing and chilli. Serve with the lime wedges for squeezing over.