Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender.
Drain and keep warm.
Meanwhile, place the chicken between sheets of wax paper and pound lightly with a mallet to an even thickness.
In a small shallow container, mix the oil, lemon juice, paprika and pepper.
Dredge the chicken in the mixture to coat both sides.
Heat a large no-stick frying pan over medium-high heat for 1 minute.
Add the chicken.
Cover and cook for 8 to 10 minutes, or until the chicken is opaque; do not overcook.
Serve over the noodles.