Step 1

For pickled radish, combine all ingredients in a bowl with 1 tsp salt. Set aside.

Step 2

Season the chicken and place skin-side down in a cold non-stick frypan and place over medium-low heat. When chicken begins to sizzle cook for 6-8 minutes until the skin is crisp and fat has rendered. Turn and cook for a further 3-4 minutes until cooked through. Remove from pan and keep warm.

Step 3

To make satay, combine the ABC butter, garlic, soy, maple syrup, sesame oil and lime juice in a bowl. Set aside.

Step 4

Cook noodles in a large pan of boiling water according to packet instructions. Drain, reserving 1/2 cup (125ml) cooking liquid. Stir reserved liquid through satay sauce, then toss through the hot noodles.

Step 5

Divide noodles among bowls and top with sliced chicken, cashews and micro coriander. Serve with pickled radish.