hot, sticky, garlicky chicken noodles

This recipe requires a few ingredients, but it’s so worth it.

And hopefully, you already have most of them lurking in your cupboards somewhere.

These Chinese-inspired noods really hit the spot when you’re craving something that will make your mouth a teeny bit numb.

The quantities in this recipe are designed for one person, because why not? Just double or triple or whatever you fancy. Even if you are still just one.

ingredients (serves 1)

For the sauce:

1 tablespoon soy sauce

1 teaspoon honey or agave syrup

1 teaspoon sriracha

1 teaspoon hoisin sauce

1 garlic clove, finely chopped

The rest:

1 chicken thigh or breast

1 carrot

1 spring onion

A sprinkling of sesame seeds

A glug of sesame oil

Fresh noodles, medium, thin, udon - whatever you prefer

A handful of cornflour

Salt or garlic salt

Pepper

method

First things first, cut your chicken into bitesize pieces. You can use any part of the chicken but thigh really does have the best flava.

Put a handful of cornflour into a bowl and season with garlic (or regular) salt and pepper. Add your chicken and coat.

Peel and chop your carrot. For pieces that cook quickly in the wok, cut it lengthwise in half and then slice relatively thinly. They should look like little half moons.

Slice up your spring onion.

Heat up your wok and pour a nice glug of sesame oil in there - don’t stress if you don’t have this. It adds a nice flavour, but it won’t be the end of the world if you use a different oil.

Add the carrots to the wok and keep them moving until they start to get a bit of colour and soften slightly. Then throw your spring onions in there. Don’t let your onions burn. Once they look nice and soft too, transfer to a bowl where they can wait.

Put the chicken into the wok, adding more oil if necessary and cook until crispy. Then add to the same bowl as the carrot and spring onion.

Noodles are next into the wok. While they’re cooking, put your sauce ingredients into a small saucepan and heat until it starts to bubble and thicken slightly.

Once the noodles are cooked, remove them and put the chicken, carrot and spring onion back into the wok! Pour the sauce over and stir until it all become sticky and delicious.

Top the noodles with the sticky mess and enjoy!