Coarsely chop 2 of the shallots. Thinly slice the remaining shallots diagonally and reserve. Separate the coriander stems and leaves. Place the shallot, coriander stems, chicken and ginger in a saucepan and cover with cold water. Season well. Bring to the boil over high heat. Remove from heat. Stand, covered, for 10-12 minutes or until the chicken is cooked through. Use tongs to transfer chicken to a bowl. Set aside to cool. Shred chicken.
Meanwhile, combine the soy sauce, vinegar, honey, garlic, chilli, 1 tablespoon of the sesame seeds and 3 teaspoons of the sesame oil in a jug. Whisk until the honey dissolves.
Place the noodles in a heatproof bowl. Cover with boiling water. Stand for 3-4 minutes or until tender. Refresh under cold running water. Drain well. Place the noodles and remaining sesame oil in a large bowl. Toss to coat. Add the cucumber, carrot, chicken, coriander leaves, reserved shallot and three-quarters of the dressing to the noodles. Toss to combine. Divide among bowls. Drizzle with the remaining dressing and sprinkle with remaining sesame seeds.
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