Start by slicing the chicken into thin strips. Mince the garlic and chop your choice of vegetables.

Boil water in a pot and cook the thin egg noodles according to package instructions. Once cooked, drain and set aside.

In a large skillet or wok, heat the sesame oil over medium-high heat. Add the chicken strips and cook until they are browned and fully cooked, about 5-7 minutes.

Once the chicken is cooked, add the minced garlic and your chopped vegetables to the skillet. Sauté for about 3-4 minutes, until the vegetables are tender but still crisp.

In a bowl, mix the soy sauce, honey, and cornstarch with a little water to create a smooth sauce. Pour this mixture into the skillet and stir to combine, allowing it to thicken.

Add the cooked noodles to the skillet, tossing them with the chicken, vegetables, and sauce until everything is well-coated and heated through. Cook for an additional minute or two for the flavors to meld.