Asian Noodle 

  • 2 chicken thigh with skin
  • Sugarsnap peas halved length ways
  • 2 tsp chilli jam 
  • 2 tb worcheshire 
  • 150g rice noodles

Remove skin. Chop chicken. Fry with bones.

150g rice noodle in boiling water. Strain in cold water. Roughly chop.

Add chili jam then worcheshire sauce. Sizzle and add peas. Add noodles. Toss.

Remove bones. Serve.

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