Step 1 Place chicken breasts in a large ovenproof dish. Combine soy sauce, mirin, ginger, chilli and garlic in a small bowl. Pour soy marinade into dish, turn chicken to coat and leave to marinate for 15 minutes.
Step 2 Rinse ramen noodles under cold running water to separate, then set aside.
Step 3 Drain chicken, reserving soy marinade. Set a large non-stick frying pan over medium heat. Add chicken and half of the olive oil to pan; cook for 3–4 minutes per side, or until chicken is just cooked. Transfer to a plate, cover loosely with foil to keep warm and set aside.
Step 4 Heat remaining oil in a large non-stick frying pan set over medium–high heat. Add green vegies and stir-fry for 2 minutes. Add reserved soy marinade and lemon juice with 1 tablespoon water; toss. Cover frying pan and steam for 1 minute, or until green veg are tender yet crisp. Toss noodles through vegies.
Step 5 Slice chicken. Divide noodles and veg among serving bowls; top with chicken, garnish with coriander and serve.