Sweet and sour chicken with noodles

Season the chicken thighs with the five-spice, drizzle with olive oil and toss.

Heat olive oil in a pan, add the chicken skin side down and cook 5 minutes.

Add the whole chili, the trimmed spring onions, the peeled ginger and the unpeeled garlic cloves.

Add the honey and fry until dark, golden and sticky.

Add the rice vinegar, soy sauce and the whole plums, and sesame oil to stop sticking.

Cover, reduce the heat and cook slowly 20 to 30 minutes until the chicken is cooked and tender.

Transfer to a board, cool a little, shred the chicken and return it to the pan.

Add the noodles, spinach, snap peas and a jasmine tea bag; cover and simmer 3 minutes.