Step 1: Boils and Prep the Noodles:

Start by boiling the egg noodles according to the timing on the packet. Once tender, drain them in a colander and set them aside.

Step 2: Season the Chicken Chunks:

Toss your diced chicken into a medium mixing bowl and coat it thoroughly with the salt, pepper, and garlic powder until every piece is seasoned.

Step 3: Whisk the Sticky Glaze:

In a small glass jar or bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, ginger, and sriracha until the sauce is smooth and combined.

Step 4: Sear to Perfection:

Heat a large wok or skillet over medium-high heat with a bit of oil. Add the chicken and fry for 5 to 7 minutes until the pieces are golden-brown and cooked through.

Step 5: Add the Veggies:

Toss the snap peas into the pan with the chicken. Sauté for 2 or 3 minutes—just long enough to soften them slightly while retaining their signature crunch.

Step 6: Simmer and Glaze:

Pour your honey garlic mixture over the chicken and peas. Let it simmer and bubble for a few minutes until it reduces into a thick, glossy glaze that clings to the ingredients.

Step 7: The Master Toss:

Drop the cooked noodles into the pan. Stir everything together vigorously using tongs until the noodles are completely drenched in that garlic-honey sauce.

Step 8: Garnish and Serve:

Serve the dish hot, finished with a generous sprinkle of toasted sesame seeds and fresh sliced spring onions.