Caramalized chicken, creamy sauce and chunky udon noodles make for a special lunch or tasty dinner.

Frying the chicken thighs as whole pieces makes them especially tender.

Makes 4-6 depending on your family’s appetite.

• 8 chicken thighs

• 6 tbsp coconut aminos or soy sauce

• 3 tbsp honey

• 3 tbsp siracha

• 3 tsp garlic powder

• 3 tsp smoked paprika

• 3 tbsp olive oil

For the sauce:

• ½ cup mayo

• 1-2 tbsp siracha

• 1 tbsp coconut aminos or soy sauce

• 1 clove of garlic, minced

• 1 tsp lemon juice

For the noodles:

• 270g pack of noodles

• 1tbsp sesame oil

• 1 tsp coconut aminos or soy sauce

• ½ tsp garlic powder

• ¼ chilli flakes

• shallots and sesame seeds to garnish

1. Combine all the ingredients for the chicken (expect the olive oil) and marinate the chicken for at least 15 minutes

2. Heat the oil and fry chicken for 4-5 minutes each side. Let it rest a little, then slice it into bite sized pieces.

3. Mix all the sauce ingredients. Add a little water if you’d like it runnier.

4. Cook the noodles as per packet instructions, then mix them with the sauce and chicken.

5. Sprinkle with sesame seeds, shallots or chilli flakes and serve warm.