Cover noodles with boiling water for 8 minutes until tender. Add a large pinch of salt to 2 eggs and whisk. Whisk soy sauce, rice vinegar and sweet heat honey together and set aside. Chop shallot, ginger and garlic and set aside. Slice chicken into thin strips and season with salt and pepper. Brush with sweet heat honey and sear in oil until cooked through. Turn off heat and wipe out the pan. Heat 2 tbsp of coconut oil and cook garlic, ginger and shallots until golden. Move mixture to the side of the pan and add eggs, scrambling them. Add the noodles and toss, frying for 4 min. Add the sauce and cook another minute. If the noodles are not soft, add more water and cook another minute.
We plated + garnished with fresh sprouts, chilli pepper flakes from our garden and some lime juice!