Prep

1. Get the vegetables ready.
2. Clean and dry the chicken thighs (remove excess fat).
3. Whisk sauce ingredients in a bowl.
4. Get a pot of water boiling.

Chicken Thighs

1. Heat a pan on medium-high.
2. Season well with sea salt and black pepper on both sides.
3. Add 1.5 tbsp. grapeseed oil in pan and when shimmering, add chicken.
4. Cook without moving for 4-5 minutes then flip over and cook for another 4-5 minutes.
5. Baste with sauce and place under broiler for 3 minutes.
6. Remove to rest.

Noodles

1. After placing the chicken thighs in a pan, boil noodles until tender, about 7 minutes.
2. Place in a bowl of ice water to stop the cooking process.
3. Strain and pat dry with a towel or paper towels.
4. Place in sauce and toss to coat.

Vegetables

1. After flipping the chicken, sauté the mushrooms, red pepper, and snow peas for 5 minutes in a medium-high heat pan.
2. Place in the bowl with sauce and noodles and toss to coat, also adding the carrot.
3. Roll up a few cucumber slices and dip in the sauce.

Plating

1. Use a serving fork to twirl up a nice bundle of noodles and put them on a plate.
2. Spoon some vegetables around the noodles along with a few cucumber rolls.
3. Place a chicken thigh leaning on the noodles and brush once more with sauce.
4. Garnish with serrano and spring onion slices.