Korean chicken with rice noodles

INGREDIENTS

550 g

boneless, skinless chicken thighs

70 milliliters

soy sauce

1 tbsp

oyster sauce

3 tbsp

rice wine

1/2 tbsp

sesame oil

2 tbsp

brown sugar

1/2 tsp

ground ginger

1/2 tsp

freshly ground black pepper

dried red chillies, cracked open

garlic cloves, crushed

onion, roughly chopped

carrot, chopped into matchsticks

courgette, chopped into matchsticks

200 g

vermicelli rice noodles

100 milliliters

chicken stock

spring onions, trimmed and finely sliced

1/2

red chillies, finely sliced

small handful coriander, roughly torn