Method:

• Preheat the oven to 200°C.
• Mix the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, and sesame oil in a large enough bowl to hold the chicken. Transfer ¼ cup of the mixture to a small bowl and reserve for glazing. Add the chicken to the large bowl, turning to coat. Cover and refrigerate for one hour.
• Heat a nonstick pan to medium-high. Fry the chicken for 3 minutes a side, or until just cooked through. Brush the chicken thighs with some of the reserved glaze. Put the thighs into the preheated oven and cook through. Once cooked, put the chicken onto a platter and sprinkle with spring onions and sesame seeds.
• To make the noodle stir-fry, add the sugar, ginger, garlic, soy sauce, and a splash of water to a pan over medium heat. Once combined, raise the heat to medium-high and add the stir-fry vegetables, then cook.
• Cook the noodles according to the packaging instructions and add them to the stir-fried vegetables.
• Serve with the chicken immediately