In a medium bowl, combine soy sauce, honey, minced garlic, and grated fresh ginger. Whisk together until smooth and glossy. Set aside.

Cut the chicken into bite-sized pieces and marinate it in the teriyaki sauce for at least 15 minutes.

Heat a skillet over medium heat with a splash of oil. Cook the marinated chicken for about 5-7 minutes until golden brown and cooked through.

In a pot, boil water and cook your choice of noodles according to the package directions, about 3-5 minutes.

Add the cooked noodles to the skillet with the chicken and pour any remaining teriyaki sauce over them. Toss to combine over low heat.

Stir in the chopped vegetables and cook for an additional 2-3 minutes until slightly tender.

Serve hot, garnished with sesame seeds or green onions if desired.