In a small bowl, add the dark soy sauce, sriracha, honey, hoisin, garlic, and ginger and mix together and set aside.
In another small bowl mix the cornflour and water together and set aside.
Cook the noodles as per the packet instructions, drain and set aside.
Whilst the noodles are cooking, heat the vegetable oil in a large frying pan and over a medium heat fry the chicken until cooked through.
Pour the chilli mixture into the pan and gently mix the chicken and sauce together until it begins to caramelise. Should take no more than 5mins.
Pour the chicken stock into the pan and bring to a gentle boil and fry for another 5mins.
Pour in the cornflour mixture, stir continuously for around 4mins.
Add the noodles and mix until fully combined. Divide between plates and serve alongside some shop bought prawn crackers
