Step 1

Preheat the oven to 200°C/400°F/gas

Step 2

Peel and finely slice the ginger and garlic, quarter the cabbage lengthways, then place it all in a 25cm x 30cm roasting tray with the chicken thighs and gochujang paste.Drizzle everything with 1 tablespoon of olive oil and 2 tablespoons of red wine vinegar, add a pinch of black pepper, then mix well, massaging that flavour in. Arrange the chicken skin side up and roast for 30 minutes.Plunge the noodles into a bowl of boiling water for 1 minute, then remove the tray from the oven and use tongs to drag the noodles into the tray, dressing them in the tray juices, and nestling them in the corners. Trim the spring onions, finely slice and reserve the green tops, then add the lengths to the tray. Move the chicken thighs to sit back on top – we want the skin to get nice and crispy.Pour 200ml of cold water into the tray, scatter over the sesame seeds, then roast for another 20 minutes, or until the chicken is cooked through, the cabbage is tender and the noodles have hydrated in all the cooking juices. Scatter over the reserved spring onion tops, to serve.