For the dressing:

1/3 cup avocado oil

2 tbsp fresh ginger, finely grated

5 green onions, finely chopped

1 lemongrass stalk (white part only), finely chopped

1/4 cup lime juice

2 tbsp granulated sugar

1 tbsp fish sauce

2 tsp crushed red pepper flakes

For the honey-glazed chicken and roasted vegetables:

1 1/2 tbsp honey

3 tbsp avocado oil

3 tbsp red curry paste

2 tbsp tomato paste

2 raw chicken breasts, halved horizontally

225 g oyster mushrooms, sliced

6 baby bok choy, halved

For the bowl:

150 g green tea noodles

1/2 can mandarin oranges (from a 540 ml can), drained

Toasted sesame oil, to taste

Green onions, finely chopped, to taste

Sesame seeds, to taste

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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
In a small saucepan, heat avocado oil over medium-low. Add ginger, green onions, and lemongrass. Cook gently until softened and fragrant, without browning. Remove from heat and let cool.
In a bowl, mix honey, avocado oil, red curry paste, and tomato paste. Brush the mixture over the chicken and place on one side of the baking sheet.
Arrange mushrooms and bok choy on the other side of the sheet. Drizzle with a little avocado oil, season with salt and pepper. Roast everything for about 15 minutes, until chicken is fully cooked.
Cook the green tea noodles according to package directions. Drain and rinse under warm water.
Finish the dressing by stirring lime juice, sugar, fish sauce, and chili flakes into the cooled aromatic oil.
Assemble the bowls by placing noodles in the center. Drizzle with some dressing and toss lightly.
Top with roasted chicken, bok choy, and mushrooms. Garnish with mandarin slices, more dressing, a drizzle of sesame oil, green onions, and sesame seeds. Serve warm.

Substitute chicken with shrimp, tofu, pork, or tempeh for variation.
Use rice noodles, soba noodles, or quinoa if green tea noodles aren’t available.
Swap oyster mushrooms and bok choy with broccoli, shiitake, or bell peppers.
Adjust spice level with more or less chili flakes, or choose mild curry paste.
For a vegetarian version, replace fish sauce with soy sauce.