14 oz. boneless chicken thigh fillets*

Cut chicken thigh fillets into pieces.

Note: If using regular thighs, first debone, then slice into fillets.

Marinade:

4 tbsp. soy sauce
1 tsp. chili paste
2 garlic cloves

Marinate 20 minutes in soy sauce, chili paste and finely chopped garlic.

Air Frying:

14 oz. Udon noodles
2 tbsp. sesame oil
5 1/2 oz. Shiitake mushrooms
5 1/2 oz. regular mushrooms
1 red onion, sliced
5 1/2 oz. bean sprouts
7 oz. asparagus
1 tsp. sesame seeds

Prepare Udon noodles and drain. Mix with sesame oil.

Bake chicken for 10 minutes at 400°F, giving the basket a shake now and then. Add mushrooms, sliced red onion, bean sprouts and asparagus. Cook for another 10 minutes (give them a good shake twice while cooking). Stir in noodles and cook for another 10 minutes. Sprinkle with sesame seeds before serving.

Serves 4.