Prep the sauce and veg

Boil a kettle. Cut the broccoli into small florets, peel the carrots into ribbons or thin matchsticks, slice the spring onions, finely grate the ginger, and crush the garlic. Mix the soy sauce, honey, ginger, garlic, and half the lime juice in a small bowl.

Keep the green spring onion tops back for serving so the bowls still taste fresh.

Cook the noodles

Cook the egg noodles in a saucepan of boiling water for 4 to 5 minutes until tender. Drain, rinse briefly under warm water, and toss with a tiny splash of oil if you have it so they do not clump.

Sear the chicken

Cut the chicken into thin bite-sized strips. Heat 1 tbsp oil in a wok or large frying pan over a high heat, then cook the chicken for 5 to 6 minutes, tossing often, until golden at the edges and piping hot in the centre.

Add the vegetables

Add the broccoli, carrots, and pale spring onion slices with 2 tbsp water. Stir-fry for 3 to 4 minutes until the broccoli is bright green and the carrots have softened but still have bite.

Glaze and toss

Pour in the soy-ginger glaze and bubble for 1 minute, tossing so the chicken and vegetables are glossy. Add the drained noodles and toss for 1 to 2 minutes until everything is piping hot and evenly coated. Squeeze in more lime juice to brighten the sauce.

Serve the bowls

Divide the noodles between warm bowls, spoon over any sauce left in the pan, and scatter with the reserved green spring onion tops. Cut the remaining lime into wedges for squeezing over.