Cook Theo’s Chinese Diced Chicken in a pan over medium-high heat for 8–10 minutes until caramelised and fully heated through.
While the chicken is cooking, boil the noodles according to the packet instructions (typically 4–6 minutes). Drain and set aside.
In a large bowl, whisk together soy sauce, tahini, sesame oil, chilli oil, rice vinegar, garlic, ginger, and enough warm water to create a creamy, pourable consistency.
Add the drained noodles to the sauce and toss until well coated.
Divide noodles into bowls. Top each with cooked Chinese diced chicken.
Sprinkle generously with sliced spring onions and a final drizzle of chilli oil if desired.
