Fill and boil your kettle. Place 2 bundles of the noodles in a large dish or bowl. Pour over enough hot water from the kettle to cover them. Set aside to soak for 5-8 mins. They will soften in the hot water and become tender but still with some bite. After 5 mins, bite into a noodle. If it is still chalky in the middle, soak for a few mins more.

Put a deep frying pan or wok on a medium-high heat. Add 1/2 tbsp oil and the diced chicken leg. Fry for 6-8 mins, turning the chicken pieces once or twice, till the chicken is golden-brown all over.

While the chicken fries, trim the roots and any ragged greens off the spring onions. Roughly chop the white parts and finely slice the green parts - keep them separate. Separate the pak choi leaves and finely slice the stalks. Tear any larger leaves in half.

Add the spring onion whites and the pak choi stalks to the chicken with 2 tbsp cold water. Stir fry, stirring, for 2-3 mins till the veg have softened a little.

Add the chicken back to the pan. Add the miso, mirin and 1 tbsp maple syrup (keep the rest for later). Pour in 150ml water and bubble for 3-4 mins, stirring, till you have a loose sauce and everything is warmed through.

Stir in the pak choi leaves. Tip in the drained noodles. Gently mix everything together, then taste the sauce and add a pinch of salt or more maple syrup if you think it needs it. Divide the miso chicken noodles between 2 warm plates and serve.