Korean spicy chicken rice noodle bake

Put minced ginger and finely minced or crushed garlic in a mixing bowl and pour the rice vinegar over the ginger first, so the acid deactivates the enzyme that would make the meat mushy.

Add soy sauce, a little salt, brown sugar, ketchup and sesame oil.

Add two or three tablespoons of gochujang, tasting first since brands vary from mild to insanely hot, and whisk the marinade together.

Toss the boneless skinless chicken thighs in the marinade to reach every nook and cranny, cover and refrigerate anywhere between one and eight hours; he went one.

Brush the bottom of a baking dish with sesame oil and cover it evenly with eight ounces of dry rice vermicelli, pulling the strands apart and breaking pieces to fit.

Scatter over broken maitake mushrooms, sliced Fresno chilies and sliced green onions -- their moisture, with the marinade, is what hydrates the dry noodles as they bake, and makes them far more flavourful than boiled ones.

Lay the chicken on smooth side up with the ragged edges folded underneath, and spoon the remaining marinade evenly over each piece.

Swirl chicken broth in the marinade bowl to get the rest out and pour it into the bottom of the dish, avoiding the chicken so the marinade is not rinsed off.

Finish with another generous sprinkling of green onions and bake in the centre of a 425F oven about 30 to 35 minutes until the chicken is cooked through.

Sprinkle with toasted sesame seeds and more sliced green onions.

Remove the chicken to a plate and toss the noodles with everything left in the dish, using tongs and a fork.

Dress the noodles with a generous splash of rice vinegar, or citrus juice, and a generous drizzle of sesame oil, and toss again.

Plate the noodles, top with a piece of chicken and add a few more sesame seeds and green onions.