Udon salad with roasted chicken thigh & fermented cabbage
Serves: 2-4

Chef’s note: Beast & Bread ferment their own cabbage for this recipe, but you can substitute with store-bought, available in health food shops and many supermarkets.

To marinate the chicken – place all the ingredients in a large bowl and whisk to combine. Add the chicken and coat thoroughly. Cover and refrigerate for one hour, preferably overnight.

To cook the chicken – preheat an oven to 200⁰C. Place the chicken on a lined baking tray, add a splash of water and roast for 20 minutes. Reduce the heat to 100⁰C and roast for a further 40 minutes, adding more water as necessary to keep the chicken moist. Remove from the oven and rest for 10 minutes, reserving the pan juices.

For the dressing – blend the ingredients in a food processor. Adjust the flavour balance to taste with lime, brown sugar and soy sauce.

For the salad – preheat an oven to 200⁰C. Bring a pot of water to a boil and cook the udon noodles according to packet instructions. Drain and rinse the noodles under cold water, then toss with the sesame oil and Sriracha. Meanwhile, place the broccoli in a roasting dish and coat with 2 tablespoons of salad dressing. Roast in the oven for 10 minutes, then cool to room temperature. Place the carrot in a bowl and mix with the salt, mirin and caster sugar. Marinate for 5-10 minutes, then add the remaining salad ingredients, including the noodles and broccoli, and toss with the dressing.

To serve – place a good portion of the salad on each plate. Add the warm chicken and drizzle over the pan juices. Top with fermented cabbage and finish with toasted sesame seeds.