Ingredients required for this recipe:

1 large chicken
2 tablespoons golden syrup
2 tablespoons Trident Sweet Chilli Sauce 
2 teaspoons dark soy sauce
1 tablespoon fish sauce
2 teaspoons oil
1 bunch spring onions, keep 2 whole, slice remainder
3 slices fresh ginger
350g Trident Singapore Noodles (2x175g packets)
2 teaspoons sesame oil
2 tablespoons oil
1 pack baby spinach leaves
2 tablespoons Oyster Sauce

Instructions:

Rinse chicken and pat dry. Season with salt.
Mix syrup, Trident Sweet Chilli, soy and fish sauces with 1/2 teaspoon salt and 2 teaspoons of oil.
Place two spring onions and ginger slices in cavity.
Brush chicken with prepared glaze, set on rack in oven dish and let stand in warm, airy place for 20 mins. This will help skin to roast crisp and dry.
Roast for 1 1/4 hours at 180°C basting every 15 minutes with glaze, reducing to 170/150°C if skin becomes too dark.
Check chicken is cooked by inserting skewer into thigh. If liquid is clear the chicken is ready, if pink cook for 15-20 mins more.
When done, paint thickly with remaining glaze, and stand for 5 minutes.
Serve chicken whole, or cut into pieces.
Heat wok with 2 tablespoons oil and sesame oil and stir-fry spring onions for 30 seconds on high heat.
Add Trident Singapore noodles, spinach and Oyster Sauce and stir-fry for 1 1/2 minutes.
Serve chicken over noodles and vegetables.