Ingredients

Chicken

• 800g Raw Boneless Skinless Chicken Thighs (Approx. 100g per thigh, or 8 pieces - trim off most of the fat)
• 4 Garlic Cloves Minced
• 1 tbsp Paprika
• 1 tbsp Black Pepper
• 1 tbsp or 20ml Dark or Light Soy Sauce (Brand: Lee Kum Kee)
• 1 tbsp or 15g Honey (Brand: Rowse)
• 1 tbsp or 15-20ml Sriracha

Noodles

• 249g Uncooked Medium Egg Noodles (Approx. 570g cooked weight - 140g per serving - Brand: Aldi Asia’s Specialties)
• Boiled Water (cook according to packet instructions)

Sauce

• 5-10g Cornstarch
• 70ml Soy Sauce (low Sodium Light or Dark Mixed with Water)
• 10g Sesame Oil
• 10g Honey
• 10g Sriracha
• 20ml Water

Instructions

1. Combine all ingredients for chicken and marinate (preferably over night but for as long as possible)
2. Cook chicken in a skillet until done
3. Separately, cook noodles until done and rinse
4. Once chicken is cooked, in the same skillet, add sauce and cook until it thickens a little
5. Add noodles to skillet and mix until coated
6. Either cut chicken into pieces and combine with noodles or just add chicken on top
7. Serve