Sauce: Saute ginger and shallots in a little olive oil for 3 minutes. Add water, lemon juice, honey and sweet chilli sauce. Bring to boil, reduce heat and simmer for 5 minutes. Mix cornflour with a tablespoon of water and stir into sauce and continue stirring until it thickens slightly.
Chicken: Preheat oven to 150 degrees C. Deep fry noodles until brown and crisp then put in casserole dish in the oven to keep warm.
Put plain flour into plastic bag and add cubed chicken, shake to coat, tip into colander and shake to remove excess flour. Deep fry chicken until just golden then place on top of noodles. Pour the sauce over the chicken and noodles and serve immediately.