Crispy Chicken Thigh Noodle Salad
Heat your oven to 180°C.
Peel the skin off your chicken thighs, then debone them.
Finely chop your red chillies.
Place your chicken thighs in a bowl with half of your chillies, 1 tbsp of honey, 1 tbsp of your soy sauce, a glug of olive oil and a good pinch of salt and pepper. Leave to marinate for 10 mins.
Place your chicken skins on a baking tray lined with parchment. Place another piece of baking parchment on top, then top with another baking tray. Bake for 12 mins until crisp and golden.
Heat a frying pan over medium heat. Add your chicken thighs and cook for 5 mins on each side until tender.
Shred your chicken with two forks.
Pour your boiling water over your noodles and leave to sit for 1 minute. Drain in a colander and leave to dry for 15 mins, tossing occasionally to stop the noodles from sticking.
Add your remaining chopped chilli to a bowl along with your remaining 1 tbsp soy sauce, 1 tbsp honey, the zest and juice of a lime, and 2 tbsp olive oil. Whisk to combine, then season to taste with salt and pepper.
Bring a pan of water to the boil. Salt, then add your sugar snaps. Boil for 2 mins until just tender, then drain and pop in a bowl of iced water to cool.
Meanwhile, quarter your radishes and finely slice your spring onions.
Add your noodles, chicken, chicken skin, sugar snaps, radishes, most of your spring onions and dressing to a bowl. Toss to combine.
Sprinkle with your remaining spring onions and serve.