It's not too tricky but it needs only 20 minute!

Ingredients:

• 2 x 200 g free-range chicken thighs , skin on, bone in
• 150 g fine rice noodles
• 200 g sugar snap peas
• 2 tablespoons Worcestershire sauce
• 2 teaspoons chili jam

Method: (10 Steps)

• Pull the skin off the chicken. Place the skin in a large non-stick frying pan on a medium heat to render and get golden, turning occasionally.
• Cut the bones out of the thighs and chuck into the pan for bonus flavor, then chop the meat into 2cm pieces.
• Move the skin and bones to one side of the pan, then add the meat alongside and cook for 5 minutes, or until golden, stirring occasionally.
• Once crispy, remove, chop and reserve the skin, discarding the bones.
• Meanwhile, cook the noodles in boiling salted water according to the packet instructions. Halve the sugar snaps lengthways.
• Once soft, drain the noodles, reserving a mugful of cooking water, then refresh under cold water.
• Use scissors to snip the noodles into roughly 8cm lengths.
• Stir the Worcestershire sauce and chili jam into the chicken pan and let the jam melt, then add the sugar snaps and noodles.
• Toss over the heat for 2 minutes, adding a splash of reserved noodle water to loosen, if needed.
• Taste and season to perfection with sea salt and black pepper, then dish up and sprinkle over the reserved crispy chicken skin.