PREPARATION

Heat the Big Green Egg with the Cast Iron Grid and the Half Moon Cast Iron Plancha Griddle (smooth side up) to 160°C. In the meantime, peel the shrimp, halve lengthways and gut.

To make the marinade, whip together the oyster sauce, the soy sauce, the ginger syrup and the mustard, then add the olive oil drop by drop, stirring all the while. Halve the chicken thighs, put them in a bowl and mix with two thirds of the marinade.

Prepare the sugar snaps for cooking, then halve them. Wash the bok choy and cut into strips. Peel, then finely grate the ginger as well as peeling and mincing the garlic. De-seed the chili. Then cut it and the spring onions into thin rings. Coarsely chop the coriander. Cook the noodles according to the instructions on the pack, then rinse with cold water and drain.

Drain the excess marinade from the chicken thighs. Brush the Cast Iron Griddle Half Moon with vegetable oil and brown the chicken thighs on either side. Add and fry the shrimp for 1 minute, then add the pepper, ginger and garlic. Stir, then add the sugar snaps, the bok choy and the spring onions. Stir again, then mix with the noodles. Close the lid and heat for 1 minute. Douse with the remaining marinade and add the bean sprouts.

Spoon into a bowl and sprinkle with sesame seeds and  coriander.