Chicken yaki udon

Method

1. Heat the grill to medium. Toss the chicken thighs with the teriyaki sauce, then put on a grill rack set over a baking tray. Grill for 5-6 minutes on each side until cooked through. Slice and keep warm.

2. Put the udon noodles in a heatproof bowl and pour over enough freshly boiled water to cover. Use a fork to separate the noodles, then set aside for up to 3 minutes to soften. Drain.

3. Heat the oil in a large frying pan or wok over a high heat. Add the vegetables and cook for 2-4 minutes until just charred and beginning to soften. Add the fresh ginger and cook for 1 minute more.

4. Add the drained noodles and soy and Worcestershire sauces, then stir-fry for 1 minute. Pour over the beaten eggs, stirring constantly until just cooked.

5. Divide among 4 bowls and top with the sliced chicken and any cooking juices, plus, if you like, pickled ginger, crispy onions and sesame seeds.