Remove the bones from the chicken thighs using a small sharp knife.
Mix the honey, soy sauce, mirin, sake, ginger, and garlic in a large bowl.
Covers chicken thighs with the marinade and refrigerate for 15 minutes.
Heat vegetable oil in a frying pan over medium heat.
Dry the chicken skin with paper and fry skin-side down until browned.
Lower the heat, turn the chicken over, and add the marinade to the pan.
Simmer for five minutes then increase heat until the sauce thickens.
Cook the egg noodles according to the package instructions.
Slice the chicken and serve over noodles with the thickened sauce.