Preheat your oven to 220°C/200°C fan/gas mark 7.

Lay the chicken breasts into a deep baking tray. Drizzle with oil and sprinkle over the Thai style spice mix. Season with salt and pepper, then rub to coat.

Trim the carrot (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Add to the same baking tray, drizzle with oil, season with salt and pepper and toss to coat.

When the oven is hot, roast the chicken and carrot on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, cut the bell pepper into thin strips.

Peel and grate the garlic (or use a garlic press).

When the chicken has 10 mins remaining, remove the tray from the oven. 

Pop the sliced pepper and pea pods alongside the chicken. Drizzle with oil and sprinkle over the garlic. Season with salt and pepper, then toss to coat.

Drizzle the honey (see pantry for amount) over the chicken, then return to the oven for the remaining cook time, 10-12 mins.

Meanwhile, boil a full kettle.

Pop the udon noodles into a large bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently tease apart with a fork. 

Drain in a colander.

Once cooked, remove the chicken from the oven and transfer to your board. Allow to rest for a couple of mins.

Add the udon noodles, teriyaki sauce and soy sauce to the tray with the roasted veg. Toss to coat. 

Cut the chicken widthways into 1cm slices.

Share the chicken noodles between your serving bowls.

Drizzle over any remaining sauce from the tray.