• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 160g rice noodles Rice Noodles, boiled
• 80g pak choi Pak Choi
• 80g bean sprouts Bean Sprouts
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the pak choi and beansprouts, then measure out the sauce ingredients.

2. 2

   Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the pak choi and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: rice noodles first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the cucumber.

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