First of all, place the griddle pan over a med-high heat for a few minutes to really hot up. Marinade a couple of chicken thighs (with the bone taken out) in soy sauce, Japanese mirin and some grated ginger.
Heat the stock in another pan along with a dash of soy sauce, fish sauce, and maybe some chopped chilli. To cook he chicken, place the meat skin side down for 3-4 mins to char nicely, before turning over and another 8 mins or so. Once the chicken is cooked, take the pan out of the oven and place the chicken on a board to rest while you finish off the soup.
Turn up the heat on the soup and when it starts to boil drop in nest of egg noodles and cook according to the instructions on the pack. Add a handful of frozen peas for the last minute or two and then pour it all into a large bowl. Slice up the grilled chicken and place on top.