📝 Instructions
= Recipe
1. Grate 1 cucumber and place in a sieve over a bowl. Add a sprinkle of salt and allow liquid to drain out.
2. Cook 5 chicken thighs (seasoned with salt, pepper, and olive oil) in a hot oven at 200°C for 50 minutes. Shred the cooked chicken.
3. In a bowl, combine 2 tbsp tahini, 1 tbsp crispy chilli oil, 1 tbsp soy sauce, 1 tsp rice wine vinegar, 1 tsp honey, and a pinch of salt. Add a little water and whisk until smooth.
4. Pour boiling water over 400 g udon noodles in a pan. Cover and let sit 5 minutes. Drain.
5. In a large mixing bowl, combine the drained cucumber, shredded chicken, and 2 spring onions (finely sliced). Add the udon noodles, pour the sauce over everything, and toss until well coated.
6. Sprinkle with 2 tbsp toasted sesame seeds and drizzle with additional crispy chilli oil if desired. Serve immediately.
