Whisk together the honey, soy sauce, cornflour, rice vinegar, sesame oil, grated ginger and crushed garlic until smooth with no lumps. Set aside.

Boil the noodles to the packet instructions, but pull them a minute early so they stay slightly firm. Drain, rinse briefly under cold water, then toss with a tiny splash of the vegetable oil so they do not clump. Set aside.

Heat half the vegetable oil in a large wok or frying pan over high heat. Brown the diced chicken in two batches so the pan is not crowded, about 4 to 5 minutes per batch, until cooked through. Remove and set aside.

Add the rest of the oil, then the red pepper, broccoli and carrot. Stir-fry for 3 to 4 minutes until just tender but still with some bite.

Return the chicken to the pan, pour in the sauce, and toss for 1 to 2 minutes until it thickens and coats everything glossily.

Add the noodles and spring onions, toss to combine and warm through. If the pan feels crowded, combine everything in your largest pot or mix in batches.

Scatter with sesame seeds and chilli flakes if using. Cool, then portion.