Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add bite-sized pieces of chicken breast and cook for 5-7 minutes until golden brown.

Add 3–4 minced garlic cloves to the skillet. Sauté for about 1 minute, until fragrant and slightly golden.

In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of honey, and 1 tablespoon of cornstarch until smooth. Pour into the skillet.

Once the sauce has thickened, gently toss in your cooked noodles. Allow the noodles to heat through for around 2 minutes.

Toss in any added vegetables and stir-fry for another 2-3 minutes until tender but still crunchy.

Serve hot, garnished with sliced green onions or sesame seeds.