- 100ml (4fl oz) soy sauce
- 3tbsp rice wine vinegar
- 2tbsp honey
- 3tbsp chilli paste
- 50g (2oz) miso paste
- 5cm fresh ginger, finely grated
- 5 cloves garlic, crushed
- 2tsp sesame oil
- 8 chicken thighs
- 1tbsp sunflower oil
- 2 x 150g packs straight to wok udon noodles
- ½ cucumber deseeded and sliced
- juice 1 lime
- 3 spring onions, finely sliced
- large handful coriander leaves, chopped
Mix the soy, vinegar, honey, miso, ginger, garlic and sesame oil until smooth, add the chicken, mix to coat well then leave to marinate for at least 2 hours or preferably overnight.
Heat the oven to 150C, 130C fan, 300F, gas 2. Line a roasting tin with foil and add the chicken and all the marinade, cook for 1 hour and 30 minutes or until thoroughly cooked through and the skin is brown and crispy.
When you are ready to serve, heat the oil in a wok, add the noodles, stir-fry for 3-4 minutes, remove from the heat and toss with the remaining ingredients. Serve with the chicken.