1. Bring a large pot of water to a boil and cook noodles for 2-3 minutes or until softened. Drain into a colander. 
2. While noodles are cooking, bring a kettle of water to a boil. Cut broccoli into small florets. Peel carrot, halve lengthwise and thinly angle slice. Place broccoli and carrot in a bowl with a little salt, cover with boiling water and leave to stand for 2 minutes. Drain and set aside.
3. Cut chicken into thin strips and season with salt and pepper. 
4. Heat 1 tbsp oil in a wok or deep-frying pan over high heat. Add chicken and stir-fry for about 3 minutes or until chicken is no longer pink.
5. Add Annabel’s Go To Honey Soy Sauce and 2 tbsp of water and bring to a simmer. Simmer for 3 minutes.
6. Add drained broccoli and carrots and bring back to a simmer. Cook for another minute until broccoli and carrots are just tender and chicken is cooked through. 
7. Add drained noodles and stir overheat until fully warmed through.

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