• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 145g udon noodles Udon Noodles
• 80g pak choi Pak Choi
• 80g red cabbage Red Cabbage, raw
• 40g peanut satay sauce Peanut Satay Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g peanuts Peanuts, roasted

1. 1

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

2. 2

   Loosen the udon noodles in boiling water for 2 minutes and drain.

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

   Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.

5. 5

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

6. 6

   Build the plate: udon noodles first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the peanuts.

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