Thai Roast Chicken on a bed of Soba Noodles
I love this Thai Roast Chicken on a bed of Soba Noodles. It is so good! This is another one of those recipes that I made up as i went along. I know that soba noodles aren’t always every ones first choice but I think if you barely cook them, they make a good healthy side with most dishes. The chicken has all the flavours of thai food smothered on to it and I can’t tell you how good it is. You just have to try it.
Have you ever had a Himalayan Salt Bath? I was specifically warned not to have a ‘heavy’ day after having one. The last time I had one, i completely forgot about that and went out for a three hour walk. Then I had to sit down in Pret and rest. Really! I rang my husband and explained that I didn’t understand this exhaustion at all. I was so perplexed. I felt like I was melting bruv. I had to get a taxi home because I wasn’t about to hobble all the way to the bus stop. It wasn’t until I got home and spotted the Himalayan Salts next to the bath that the lightbulb went off! AAAAAh that’s why i’m battered!
Yesterday, I had another Himalayan Salt bath. A very brief one but i’m feeling all airy and spaced out right now. I just want to sleep. The kind of sleep you feel in your face when you wake up. You know you have slept well, when your nose and ears have this vibrate-y feeling in them. Am i making sense? That is what I need right now. I don’t even want to think of the school run right now. Please child, just walk to school. Serve yourself breakfast. Clothe thyself. Just bye. (Please note, that this is sarcasm. Don’t hate one me. I love my kids yeah). 🙂
- 1.5 - 2 kg chicken cleaned (skin on)
- 250g soba noodles
- 2 tsp sea salt flakes
- 2 garlic bulbs, tops chopped off
- Olive Oil (to drizzle)
- 3-4 red chillies
- 5 tsp coriander seeds
- 4 cloves garlic peeled
- 5 tbsp coconut milk (from a tin)
- 1 tsp brown sugar
- 2 fresh lemongrass stalks chopped
- 8 kaffir lime leaves
- 3 tbsp coriander leaves
- 5 shallots (small)
- 2 tsp fish sauce
- 1/2 tsp salt
- 1/2 tsp white paper
- Preheat the oven to gas mark 7.
- Boil the soba noodles for 2-3 minutes, drain and rinse under cold water to stop the cooking process and set aside. Do not over cook!
- Blend all the ingredients for the paste in a food blender until smooth, you may need to add a tbsp or 2 of water to get things moving.
- Get your chicken and dry it as much as you possibly can with paper towels. (Both inside and out).
- Add sea salt flakes on the chicken and leave for 5 minutes, then dry again.
- Massage the paste into the chicken well, making sure you get under the skin.
- Place the chicken on top of the garlic bulbs in the tray and drizzle with olive oil.
- Season the outside of the chicken with salt and pepper and roast for 20 - 30 minutes (see notes), until turning golden and beginning to crisp.
- Reduce the heat to Gas Mark 4 and continue roasting for 11/2 hours, until cooked and golden all over.
Soba noodles can be served with a dipping sauce but in this case it was not necessary because the juices from the chicken were enough to flavour the noodles. However, you can always make a dipping sauce by combining 1/2 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoons peanut oil, 2 teaspoon sesame oil, 2 teaspoon crushed garlic, Pinch of brown sugar. Do not overcook the noodles. They will be get really clammy. (It ain't good). !Chicken - The instructions above are what works for me with my oven. I would honestly say that you need to check your chicken 2-3 times in the first 20-30 minutes to make sure it is crisping up. In my oven I have to have it on high for 30 minutes first but in some ovens 20 minutes is enough. I like the skin to get really crispy.