- ½ cup plum sauce
- 2 tblsps hot chilli sauce
- 2 tblsps soy sauce
- 1.5kg chicken wings
- 200g packet rice stick noodles
- 1 bunch choy sum, trimmed
Combine sauces in a large bowl. Remove ½ cup sauce mixture and set aside. Add chicken to remaining sauce in large bowl. Season with salt and pepper. Toss to coat. Refrigerate, covered, for 4 hours, or leave overnight to marinate.
Place chicken in two large roasting pans lined with baking paper. Spoon over any remaining marinade in bowl.
Cook in a 200°C oven for about 30 to 35 minutes or until cooked through.
Meanwhile, prepare noodles according to packet directions. Drain well. Boil, steam or microwave choy sum until tender. Drain.
Serve chicken wings over noodles and choy sum. Drizzle with reserved sauce mixture.