Teriyaki udon

Method

• step 1

  Heat the oven to 220C/fan 200C/gas 7. Heat a frying pan over a medium high heat, and sear the thighs for 3 mins on both sides, then put on a tray, drizzle with 2 tablespoons of teriyaki sauce, and cook in the oven for 20 mins.

• step 2

  Place the udon noodles into a bowl, cover with boiling water, leave for 4 mins and then drain.

• step 3

  Meanwhile, heat the oil in a wok and stir fry the mushrooms for 6 mins ensuring all water has evaporated. Next add the red pepper and stir fry for a further 3 mins.

• step 4

  Add the udon noodles to the stir fry and cook for one minute, until any water in the pan has evaporated.

• step 5

  Slice the chicken thighs and add to the pan with another 4 tablespoons of teriyaki sauce through the stir fry until it clings to the noodles.

• step 6

  Place the stir fry into bowls or plates, and top with a sprinkle of spring onion, radishes and sesame seeds, drizzle over extra teriyaki sauce to serve.