Chicken: Add 2 chicken thighs to a bowl with 2 tbs soy sauce, 1 tbs mirin and 1 tbs honey. Mix well and set aside to marinate for 10 minutes. Heat a large pan to medium-high heat and add 1 tsp canola oil. Cook the chicken for 5-6 minutes per side until cooked through and caramelised. Remove and slice.

Broth: In the same pan, add 1 tsp crushed garlic and 1 tsp crushed ginger and cook for 1 minute. Add 400ml tin coconut milk, 1 tbs red curry paste, 2 cups chicken stock, 1 tbs soy sauce and 1 tsp sesame oil. Bring to a boil then reduce to a simmer. Slice 200g mushrooms and add to the broth along with 1 cup edamame and 2 bok choi. Cook for 3-4 minutes until the vegetables are tender.

Noodles: Cook 200g noodles as per packet instructions, then drain and divide between bowls.

Serve: Ladle broth and vegetables over the noodles, top with sliced teriyaki chicken and finish with spring onion and chilli oil if desired.