Prep time: 25 minutes, plus marinating. Cook time: 35 minutes. Begin by making the marinade. Mix the hot water and the sugar in a medium roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy, ginger, garlic and chilli and mix well. Next, add the chicken and leave to marinate for 30 minutes. You don’t have to marinate at all if you are in a rush, but if you are cooking for the next day, then marinate in the sauce overnight and this will really soak into the chicken. Even a few hours will make a difference, if you have the time. Preheat the oven to 200°C/fan 180°C/gas 6. Bake the chicken for 25 minutes, until cooked through. Take the chicken pieces out of the roasting dish, leaving the marinade behind. Add the 5 nests of noodles, flipping them over to coat them in the liquid. If your marinade has become quite dry, you can add up to another 300ml of hot water. Put a piece of chicken back on top of each noodle nest and then put back into the oven for 10 minutes to allow the noodles to absorb all that moisture. Take out and garnish with the coriander, spring onions, red chilli and sesame seeds, and your chicken noodles are ready to eat.