1. Combine water, soy, kecap manis, shaoxing wine, ginger and garlic in a deep heavy-based pan. Add prepared chicken, breast-side down, and bring to a simmer over a medium-high heat. Reduce heat to very low, cover and cook for 1½ hours.
2. Remove pan from heat and leave chicken in stock for 30 minutes. Remove chicken from stock, put on a plate and cover with foil. Bring stock slowly to the boil, reduce to a simmer and cook for 20 minutes or until reduced by about half, skimming any foam from the top. Add spring onion and cook for 10 minutes. Add egg noodles, cook for 5 minutes, then add snow peas and cook for a further 1-2 minutes or until peas turn bright green.
3. Cut chicken into serving-sized pieces, put in a bowl and ladle over stock, egg noodles and vegetables.