Make a few deep slashes in each chicken breast and place in a shallow dish. Mix the teriyaki marinade with the oil, pour over the chicken, cover and leave to marinate in the fridge for 2 hours or overnight.
Preheat the grill to high. Place the chicken on a foil-lined grill pan and spoon over any remaining marinade. Cook, turning occasionally, for 15 minutes until the chicken is golden and cooked through.
Place the stock in a large saucepan with the chilli, garlic, ginger, lemon zest and quarters, soy sauce and bring to the boil for 5 mins.
Remove lemon quarters and add the noodles and simmer for 3-4 minutes until they begin to soften. Slice the chicken and add to the pan.