Preheat your oven to **200°C** and put a large saucepan of water with a pinch of salt on to boil for the noodles. Put a splash of **oil** in a frying pan on medium-high heat. While the pan is getting hot, grate the **lime zest**. Pat the **chicken** with kitchen paper then put in a mixing bowl with a pinch of **salt**, a large grind of **black pepper** and the **lime zest**. Add a drizzle of **oil** and massage in the **seasoning**. Lay the **chicken** in the pan, skin-side down, and cook until the skin is crispy, 5 mins. Turn and cook the flesh side for 1 minute.

Add the **noodles** to your pan of boiling water. Cook until tender, 4-5 mins. Drain in a sieve then refill the pan with cold water and submerge the **noodles**. Set aside. Once the **chicken** is crispy transfer it, skin-side up, to a baking tray. Roast on the top shelf of your oven for 15-20 mins. ***TIP:*** The chicken is cooked when it is no longer pink in the middle. When cooked, cover with foil and leave to rest. Don't wash your frying pan!

While the **chicken** is cooking, peel and grate the **ginger** and **garlic** (or use a garlic press). Cut the **sweetheart cabbage** in half lengthways, remove the core and thinly slice widthways.

Finely chop the **coriander** (stalks and all). Chop the **peanuts**. Get the pieces as small as you can. Squeeze the **lime juice** into a bowl and add the **coriander, peanuts**, **soy sauce** and **ketjap manis**. Stir to combine and set aside.

Put a drizzle of **oil** in your (now empty) frying pan on medium heat. Add the **ginger** and **garlic** and cook for 1 minute. Then add the **cabbage**. Season with a pinch of **salt** and some **black pepper** and cook until softened, 5 mins. Drain the **noodles** and add them to your pan. Stir together and cook until piping hot, 3-4 mins. Remove from the heat and add three-quarters of the dressing. Toss to coat.

Cut the **chicken** on the diagonal into thin slices. Serve the **cabbage** and **noodles** in bowls with the **chicken** arranged on top. Finish with a drizzle of the **Asian pesto dressing**. **Enjoy!**