Cut the chicken thigh to bite sizes and marinate with koji salt for 10 minutes. After marinating, cover the chicken thigh with enough flour.
Heat cooking oil in a frying pan and add the chicken thigh from Step 1. Stir-fry the chicken until they fully cook and turn golden brown. Set aside.
Follow the package instructions to cook the noodles and soup, prepare a bowl, and set aside.
Add the chicken from Step 2 to the noodles and top with Takana Leaves. Add a large topping of blackened green onions and swirl in the green onion oil (about 1 tbsp). (See recipe for blackened green onions and oil)
Finish off by sprinkling in sesame, and you are done!