Chop the ginger into slices. Place the ginger, 100ml soy sauce, water, mirin, sugar and a few peelings of orange skin into a saucepan. Cook over a medium heat and reduce by half.
Bring a pan of water to the boil and add the noodles. Cook for 3 minutes, drain and refresh in cold water.
Peel and dice the shallot and garlic. Slice the mushrooms and spring onions. Chop the coriander. Finely dice the chilli.
Heat a frying pan and some oil. Cook the chicken until golden brown on both sides. Reduce the heat and add a ladleful of the teriyaki sauce. Cook for 10-12 minutes or until it is glazed and cooked through.
Cook the mushrooms in a hot frying pan with the shallots until golden brown. Add the chilli and the garlic and cook for 30 seconds. Add the noodles and soy sauce. Finish with the spring onions.
Serve the noodles in the centre of a plate and place the chicken on top. Finish with a drizzle of the sauce, lime juice and chopped coriander.
«The chicken in this dish can easily be replaced with salmon or steak.»