Ingredients

• 8 Chicken thighs, skin on and bone in.
• 2 tbs sesame seeds
• 2 tbs honey

Kimchee Slaw

• Handful of radishes
• 1 Red onion
• 1/2 a Chinese cabbage
• Half a bunch of coriander
• 1 - 2 Red Chilli
• 1 - 2 Green Chilli
• 2cm piece ginger or galangal if you can get it.
• 2 limes
• Sesame oil

Curry Sauce

• 2cm piece giner or galangal.
• 2 - 4 Red Chilli
• Small bunch of (kaffir) lime leaves
• Half a bunch of coriander
• 4 Cloves of garlic
• 2 sticks of lemongrass
• Small bunch of spring onions
• Sesame oil
• 300ml chicken stock
• 200g green beans
• 400ml coconut milk
• Soy sauce

Noodles

• 250g rice noodles
• 1 lime
• sesame oil

Garnish

• Prawn crackers
• Chilli sauce
• Small romaine lettuce

Method

1. Season chicken and cook in a frying pan, turning every so often for 18 - 20min.
2. Wash and trim the vegetables for the slaw and sauce as necessary. Discard the upper green half of the lemongrass. Cut the red onion in half. Keep the chili seeds if you want it spicy. Crush the ginger/galangal after skinning it. 
3. Using a slicer attachment on your food processor, slice all the ingredients for the kimchee slaw except for the lime. Move to a serving bowl and later dress with sesame oil, lime juice and salt to taste.
4. For the curry sauce, replace the slicer attachment with a blade and blitz the ginger, chilli, lime leaves, coriander, garlic, lemongrass and spring onions into a paste, adding sesame and olive oil as you go. Whilst it's working, fill and boil the kettle.
5. Heat another pot and add the coconut milk. Add 2tbs of the curry sauce to the chicken, toss to coat and add the rest of the sauce to the coconut milk. Once the oil starts to form on top, add the green beans and chicken stock. Bring to a boil and reduce the heat to simmer.
6.  Cook the noodles per pack instructions, typically pour over boiling water for 3 min. Once the noddles are cooked, run them under cold water, shake dry and toss in a serving bowl with sesame oil, lime juice and salt.
7. Once the chicken is nearly done, coat with honey and fry skin side down.
8. Taste the curry sauce, season with soysauce and continue cooking if you want a thicker sauce.
9. Divide the noddles amongst 4 bowls if you like, top the chicken with sesame seeds and serve alongside garnishings of prawn crackers and romain lettuce.