Instructions: Fill your kettle full of water and boil. Preheat barbecue to medium (350F).

Spray a large cake pan with cooking spray. Unravel chicken thighs and lay flat on pan. Combine the following in a small bowl in this order; cornstarch, gradually mix in hoisin so cornstarch is smooth not lumpy. Blend in plum sauce, soy, peach jam, water, ginger, lemon juice and hot chili sauce. Pour evenly over the chicken.

Place uncovered pan on foil diffuser, made by folding a long piece of heavy foil in half, shiny side out and placing under baking pan, crumbling edges to form a border over the edge of pan. Put on preheated barbecue. Close lid. Set the timer for 30 mins.

Rinse noodles in a colander. Place in a large heatproof bowl or pot. Cover with boiling water and let stand while preparing asparagus. Wash asparagus; place in a heap on a large piece of sprayed oil, shiny side in. Salt lightly. Wrap loosely, double folding edges; set aside until timer rings for BARBECUE.

Drain noodles in a colander. In the uncleaned mixing bowl combine chicken broth, honey, curry and basil. Return noodles to bowl, toss and set aside.

When timer rings, leave chicken in barbecue. Place asparagus on barbecue grill. Set timer for 15 mins. Turn once.

Just before serving, microwave noodles at high for 3 mins, or until hot.

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