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Make the Sauce. Mix all ingredients together and set aside.
Shred the Chicken. Carefully use your hands, and a knife to remove the legs from the chicken. Pull the meat from the thigh and drum off of the bone. Use a knife to remove the breasts, and roughly slice the breast. Transfer all of the meat to a bowl and set aside. Freeze the carcass and wings for stock in the future.
Cook the noodles. Add rice noodles to a large bowl and pour about 1 litre of boiling water from the kettle over the noodles. Use tongues to jostle the noodles until they are fully submerged. Allow them to sit in the hot water for about 4-5 minutes or until tender.
Mix. Drain the noodles then fold in carrots, bell peppers, snow peas, and dry chicken bouillon. Mix half of the sauce into noodles and veggies, and the other half of the sauce into the chicken.
Assemble. Lay noodles onto a large serving plate or platter. Spoon chicken on top. Sprinkle green onions, sliced finger chilli, sesame seeds, and cilantro on top and serve!