1 Season the chicken thighs with salt, black pepper, and some sesame oil. (The salt content is lower because the soy sauce has plenty of it).
2 Grab 2 bowls, one for the chicken sauce, and one for the noodle sauce. For the chicken, add soy sauce, rice vinegar, Hoisin sauce, and sesame oil and mix.
3 For the noodles, Add soy sauce, water, brown sugar, splash of rice vinegar, red pepper flakes, and mix. Thinly slice a green onion, saving the end green for garnish.
4 Preheat a pan to medium heat. Add oil to the pan, followed by the chicken. Cook for 6 minutes on each side and set aside.
5 Lower the heat and add the sauce for the chicken. Whisk to get the flavor from the bottom of the pan off. Cook until the sauce thickens.
6 Before adding the chicken, add the honey and whisk. Next, add the chicken and spoon the sauce over the chicken until it starts sticking to it. Set aside to rest.
7 Preheat a seperate pan. Add a TBSP of oil and the white part of the sliced green onions. Sautee for 2 minutes and add the sauce for the noodles.
8 Cook for 2-3 minutes until the sauce thickens. Then add cooked Udon noodles. Toss the noodles to coat with the sauce.
9 Plate it up with the noodles and then the chicken on top, and garnish with green onions and enjoy.
