1. Cook pasta al dente and set aside.
2. Add garlic, ginger, miso, chili garlic sauce, honey and three tablespoons sesame oil to a large frying pan. Cook until garlic is fragrant, and then add ground chicken. Cook until cooked through, breaking up the chicken as it cooks. Add soy sauce and cook until combined.
3. Add cooked pasta and another tablespoon of sesame oil to the pot and cook until the pasta is thoroughly heated and coated.
4. Add sugar snaps and cook until they turn bright green but remain crispy. Serve.