Instructions

1. Cut a few slits into each chicken thigh and/or drumstick, and place the chicken pieces into a large zip-lock freezer bag.
2. Mix the dark soy sauce, runny honey, Sriracha, fish sauce and mirin in a small bowl and pour this marinade over the chicken pieces, making sure each piece is evenly coated. Set aside to marinate for at least 30 minutes, but overnight would be best.
3. Preheat the oven to 200°C (390°F). Line a baking tray with foil and roast the chicken for about 40-60 minutes, or until the chicken is golden and caramelised. Turn the chicken over a few times during this time so that it colours on all sides.
4. Meanwhile, cook the noodles according to packet instructions. Rinse the noodles under cold, running water and set aside to cool.
5. Make the broth by bringing the chicken stock to a boil in a medium saucepan. Turn the heat down to a gentle simmer, and add the ginger, star anise, spring onions (scallions) and fish sauce. Simmer for about 10-15 minutes and taste for seasoning.
6. When the chicken is ready, carefully remove the meat from the bones and slice the meat. Once you have roasted the chicken pieces for 40-60 minutes, the meat should fall off the bones easily.
7. Divide the noodles between 2-3 bowls (you may not need all of it).
8. Add the pak choy (or other vegetables) to the soup and cook for a few minutes until softened. Divide the vegetables between the bowls, and ladle the broth over the noodles. Top with the sliced chicken and fresh herbs. Squeeze some lemon or lime into each bowl before serving.