• sandrabrandalise


Updated: Aug 8, 2021

COOKBOOK: The Big Book of Barbecuing & Grilling

I have always enjoyed the sweetness of fruit in a salad. Once you acquire the taste of it, you’ll enjoy it so much that there will be many more times than not that you will add fruit into your salads. This salad is slightly different as it is introduced with noodles and what a great choice this is! Add the marinated chicken and you have heaven! Deliciousness all around.

Hope you enjoy


Serves 4

8 drumsticks

4 tablespoons hoisin sauce

2 tablespoons sweet chilli sauce

2 tablespoons of honey

4 tablespoons tomato sauce

1 tablespoon Chinese five-spices powder

2 cloves garlic, chopped finely

Salt & pepper


2 tablespoons olive oil

1 tablespoon of tomato paste

225g egg noodles

2-3 ripe peaches or nectarines, pitted & sliced thinly

2-3 plums, pitted & sliced thinly

1 tablespoon mint, chopped finely

2 tablespoons parsley, chopped finely

4 tablespoons cashews, toasted lightly


Pre-heat oven to 180C

Place drumsticks in a bowl. Add all the ingredients and combine well. Drumsticks should be well coated. Leave in the fridge for 1-2hours.

Place the chicken drumsticks in an oven casserole dish and brush on the rest of the marinade. Bake in the oven for 50mins or until chicken is cooked through. Remove the chicken and set aside. Reserve the juices from the casserole dish and set aside.


Cook noodles as per instructions on the package.

In a frying pan, add olive oil and paste. Mix and allow to roast for a few seconds. Turn heat off. Add the noodles to the pan. Combine well. Take off heat.

Add the fruit, parsley, mint and cashews and combine well. Place noodle salad on a serving plate, place the chicken drumsticks over the noodles and drizzle the pan juices over the chicken. It’s now ready to serve.


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