Heat the oven to 220C/fan 200C/gas 7. Heat a frying pan over a medium high heat, and sear the thighs for 3 mins on both sides, then put on a tray, drizzle with 2 tablespoons of teriyaki sauce, and cook in the oven for 20 mins.

Place the udon noodles into a bowl, cover with boiling water, leave for 4 mins and then drain.

Meanwhile, heat the oil in a wok and stir fry the mushrooms for 6 mins ensuring all water has evaporated. Next add the red pepper and stir fry for a further 3 mins.

Add the udon noodles to the stir fry and cook for one minute, until any water in the pan has evaporated.

Slice the chicken thighs and add to the pan with another 4 tablespoons of teriyaki sauce through the stir fry until it clings to the noodles.

Place the stir fry into bowls or plates, and top with a sprinkle of spring onion, radishes and sesame seeds, drizzle over extra teriyaki sauce to serve.