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Make a few shallow cuts into the meat side of the chicken thighs to even out the thickness, then season with a little white pepper.
Place the chicken skin-side down in a cold frying pan and turn the heat to medium.
Cook for 4 minutes until the skin is golden and crispy.
Flip and cook for another 4 minutes, then turn skin-side down again for a final minute.
Remove and rest, leaving the rendered chicken fat in the pan.
Place the spring onions and ginger in a heatproof bowl.
Heat the chicken fat until very hot, adding a little oil if needed, then carefully pour it over the aromatics.
Season with salt and stir to combine.
Cook the egg noodles according to the packet instructions until just cooked.
Drain and toss with the light soy sauce, dark soy sauce, sesame oil, caster sugar and a pinch of white pepper.
Divide the noodles between bowls, slice the chicken and arrange on top, then spoon over plenty of the ginger and spring onion oil.