Heat the oil in a saucepan over a medium heat, add the chicken thighs and brown a little, for around 2-3 mins, then add the garlic and ginger puree and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and two-thirds of the soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25-30 mins until the chicken is tender and pulls apart.

Meanwhile, mix the peanut butter, remaining soy and the honey with a splash of water.

When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the shredded cabbage, sliced mushrooms and noodles to the pan, turn up the heat, then stir in the chicken and ladle into bowls. Top with a drizzle of the peanut sauce and, if using, the chilli crisp oil, then serve.