Bring a pan of boiling water and add the egg noodles and cook per packet instructions. When cooked, drain and rinse in cold water until cold, toss with ½ tablespoon of oil and set aside.
In a bowl add the sugar and cornflour, then gradually stir in the soy sauce, mirin and water, mix well and set aside.
Heat a tbsp of oil in a large frying pan and fry the chicken until cooked. Add the garlic and ginger and fry for another couple of mins, remove from the pan and set aside.
Add the remaining oil in the pan and add the noodles. Fry the noodles for around 3 mins until they begin to become golden and crispy, be careful not to burn. Return the chicken to the pan and combine together.
Stir in the soy mixture combine all the ingredients together and fry until pipping hot. Stir in the sweet chilli sauce and cook for another few mins.
Serve immediately with prawn cracker on the side.
