Step 1: Preheat oven to 200C.

Step 2: In a food processor, whiz the marinade ingredients until they form a paste. Toss chicken thighs through the paste and refrigerate for 2 hours. Pat off excess marinade.

Step 3: In an oven-proof frypan, seal chicken carefully on skin side then place into the oven in the pan. Bake for 8 minutes, remove from oven and rest for 5 minutes.

Step 4: Warm dressing ingredients in a pan until plum paste is melted, then allow to cool.

Step 5: To prepare the buckwheat noodles, cook to pack instructions, then toss with plum paste dressing and an extra dash of olive oil.

Step 6: To serve, place buckwheat noodles in centre of plate, top with sliced chicken thighs and garnish with spring onion.