Sweet-chilli roasted drumsticks with rice noodle salad

Method

• Step 1
  Preheat oven to 180°C. Use a small, sharp knife to cut 2 slits, about 1cm deep, on each side of the drumsticks. Place in a roasting pan. Combine soy sauce, brown sugar, ginger and 1/3 cup (80ml) of the sweet chilli sauce in a bowl. Drizzle over the chicken and turn to coat. Bake, turning occasionally, for 25-30 minutes or until chicken is cooked through and caramelised. Remove from heat and set aside to cool.
• Step 2
  Meanwhile, place noodles and snow peas in a heatproof bowl. Pour over boiling water; set aside for 5 minutes or until tender. Refresh under cold running water. Drain well. Add the carrot, mint, coriander and remaining chilli sauce; toss to combine. Sprinkle with peanuts.
• Step 3
  Divide noodle salad among serving plates and top with chicken to serve.