Heat the oil in a large frying pan or wok until hot. Add the chicken thigh fillets and cook for 5 minutes until browned, then add the vegetable stir-fry and cook for 5 minutes.
Stir in the sauce and the noodles and cook for 3-4 minutes until piping hot.
Divide between 4 bowls and squeeze over the lime juice. Garnish with the finely sliced spring onions, then serve immediately.