Instructions: Mix together the first seven ingredients and stir until the sugar has dissolved.

Divide into two batches.

Mix the chicken thighs and spring onions with one batch and add the sliced cucumber to the other. Leave for about an hour.

Remove the chicken from the marinade and fry in the oil until golden on all sides.

Cover and gently fry for a further 8 minutes or until cooked through.

Next add the marinade and reduce until sticky then add the spring onions.

Remove from the heat straightaway and leave to cool a little.

Meanwhile drain the noodles and boil in plenty of boiling water for 2 minutes stirring to prevent clumping.

If using different noodles cook according to packet instructions.

Rinse under running cold water and leave to drain.

Next drain the rice (if using) place in a dry frying pan and toast until a light nutbrown colour all over.

Blitz to a powder in a liquidiser or coffee mill then sieve to remove any coarse lumps.

Pile some of the herbs and cooked noodles into four bowls then dress the noodles with the cucumber marinade.

Slice the chicken into bitesized pieces add to the bowls with more herbs then sprinkle with the toasted peanuts and rice powder. Tuck in using chopsticks.

Serves 4

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