Season your chicken thighs with salt and pepper, and brown in a non-stick pan on a high heat. Remove, and set aside.
Next, add another splash of oil on medium high heat, along with the onion and sliced spring onions. Once they start to soften, add the minced garlic.
Add gochujang, soy sauce, sesame oil, honey, water, and the seasoning packet - use two packets if you want it extra spicy. Add your chicken thighs back in, and allow them to cook fully in the sauce on medium/low heat.
Once they’ve reached an internal temperature of 73 C and the sauce has reduced, remove from the sauce and shred. Mix the shredded chicken with the sauce.
Meanwhile, cook your instant noodles according to the package instructions. Add to the spicy chicken mixture, along with a sprinkle of cheese. Stir to combine and melt, then finish with a squeeze of lime
To make your enchilada sauce, add oil to a non-stick pan on a medium heat. Add flour, and whisk constantly until slightly darkened.
Add tomato paste and gochujang, whisk, then pour in the stock. Whisk, and add soy sauce and rice vinegar. Cook until the sauce has thickened, around 5-10 minutes.
Add a portion of your chicken noodle mixture to your tortillas, along with a handful of cheese, and roll up the tortillas. Place in a baking dish, repeat with remaining tortillas, then pour over the enchilada sauce. Top with more cheese, then bake at 200 C for 20 minutes, or until bubbling and golden.
Top with sliced spring onions, radish, sesame seeds, and coriander. Enjoy!