Method:

1. Prepare the Chicken:
   In a small bowl, whisk together the Tamari Soy Sauce, Oyster Sauce and honey. Coat the chicken breasts with the mixture, season with salt and pepper and set aside to marinate while making the broth.
2. Make the Broth:
   Heat the cooking oil in a medium saucepan over medium heat. Add the sliced garlic, ginger, and chilli. Sauté until fragrant, about 1–2 minutes. Add the chicken stock, Tamari Soy Sauce, and a pinch of salt and pepper. Bring to a gentle boil, then reduce to a simmer. Let it bubble away gently for 10–15 minutes to allow the flavours to infuse. Strain for a clearer broth, discarding the solids, and keep warm.
3. Cook the Chicken:
   Heat a non-stick pan over medium heat. Sear the chicken breasts for 3 minutes per side or until golden and just cooked through. Add the remaining marinade and the snow peas to the pan, letting everything bubble for the final few minutes until the sauce thickens and the snow peas are green but sticky.
   Noodle Prep:
   Rinse the noodles under cold water to remove any residual odour, then soak in a bowl of water for a few minutes. Drain well just before serving.
4. To Serve:
   Divide the noodles evenly among four bowls. Ladle the hot broth around the noodles, then drizzle each bowl with a few teaspoons of sesame oil. Top with the honey soy chicken and snow peas. Garnish with finely sliced spring onion, sesame seeds, and a spoon of chilli oil if desired. Serve immediately.