Soak the sweet potato noodles in boiling water as per the packet instructions until cooked. Meanwhile, skin and debone the chicken thighs. Put into a food processor with the ginger and pulse until coarsely minced.
Rinse the pickled vegetable and set to one side.
Heat the cooking oil in a wok over a high heat, add the garlic, chicken mixture and chillies and stir-fry until there is no pink left in the meat. Add the chilli bean paste and stir-fry until everything is coated.
Throw in the pickled vegetable, soy sauce, vinegar, sugar and stock, and simmer for ten minutes. Meanwhile, steam your vegetables for serving.
To assemble, place the noodles in the bowl and top with the vegetables. Add the chicken mixture on top with half the broth per bowl. Finally, drizzle the sesame oil on top and garnish with the spring onions.