SHOPPING LIST: Sticky Soy-Honey Chicken Thighs with Longevity Noodles and Pak Choi (4 portions)
Meal Plan Occasions 2, Chinese New Year main (serves 4, chicken)

[ ] 8 bone-in, skin-on chicken thighs (about 1 kg)
[ ] reduced-salt soy sauce, for the marinade (you need 4 tbsp)
[ ] runny honey (you need 3 tbsp)
[ ] 2 tbsp rice vinegar (or white wine vinegar)
[ ] 3 cloves garlic, crushed
[ ] 3 cm fresh root ginger, peeled and grated
[ ] 1 tbsp toasted sesame oil, for the marinade
[ ] 300 g dried egg noodles (keep them long: do not cut them, as long noodles mean a long life)
[ ] 2 pak choi, halved lengthways
[ ] 2 carrots, cut into thin matchsticks
[ ] 4 spring onions, sliced
[ ] sunflower or vegetable oil, for the stir-fry (you need 1 tbsp)
[ ] reduced-salt soy sauce, for the noodles (you need 2 tbsp)
[ ] 1 tsp toasted sesame oil, for the noodles
[ ] 1 tbsp sesame seeds, to finish

Cupboard check: reduced-salt soy sauce, for the marinade, runny honey, sunflower or vegetable oil, for the stir-fry, reduced-salt soy sauce, for the noodles are probably already at home.
Chicken tip: if frozen, defrost it in the fridge overnight, and cook it the next day.
Rice vinegar: a small bottle keeps for months. White wine vinegar works instead.
Sesame oil: a small bottle of toasted sesame oil, used in both the marinade and the noodles.