Mix the sauce

• Combine the soy sauce, teriyaki sauce, crushed garlic, chilli flakes and cornflour mixed with water in a bowl.
• Set aside while you prep the chicken.

Coat the chicken

• Pat the chicken thighs dry with kitchen roll.
• Toss the chicken in the cornflour, garlic granules and paprika.
• Add a couple of spoons of the sauce and stir to coat.

Fry the chicken

• Heat a frying pan with cooking spray until hot.
• Add the chicken in a single layer, in batches if needed, and leave it undisturbed to crisp.
• Cook for 2-3 minutes on each side until golden and nearly cooked through.

Boil the noodles

• Bring a pan of water to the boil and add the noodle nests.
• Cook until tender, about 4 minutes, then drain.

Glaze the chicken

• Reduce the heat and pour the remaining sauce into the pan with the chicken.
• Simmer until the sauce thickens and turns sticky.
• Set the chicken aside.

Fry the noodles

• In a wok, fry the onion and the whites of the spring onion until soft.
• Add the greens of the spring onion and the cooked noodles.
• Stir in the dark soy sauce and sesame oil until the noodles are coated.

Serve

• Serve the noodles in bowls with the chicken on top.
• Sprinkle with sesame seeds and sliced spring onion.