Korean spiced chicken and sweet and sour noodles Korean Spiced Chicken 8 boneless skinless thighs, cut into strips 1 teaspoon Gochujang paste ( available in Asian supermarkets) 25g grated root ginger Zest and juice 1 lemon 2 teaspoons honey 2 tablespoons soy sauce Mix together and marinate for 24 hours in the fridge. 150g fine egg noodles 2 tablespoons cooking oil 100ml ketchup 50ml soy sauce 2 tablespoons vinegar 1 tablespoon honey 4 chopped scallions Place the noodles in a bowl and cover with boiling water from the kettle. Heat a wok and add the oil. When hot add the chicken and spread over the pan. Cook for 5 minutes, tossing occasionally until the chicken is cooked through. Drain the noodles and add to the chicken. Whisk the ketchup, soy, vinegar and honey and add to the pan. Toss around and add the scallions and serve.