Boil the water, then add your refrigerated soba or udon noodles.  It will take only 2 minutes for the noodles to separate, then drain and set aside.

In a small saucepan over medium heat, combine soy sauce, honey, garlic and ginger.

In a small bowl, combine corn starch and 1/4 cup of water and whisk until smooth.  Add to saucepan and stir to combine.  Cook until thick enough to coat the back of a spoon, then remove from heat.

Cut chicken thighs into 1 inch pieces.  Heat olive oil in a large pan over medium heat; add chicken. Let the chicken brown on each side for a couple minutes.

Dice the vegetables into similar sized pieces, and add to the skillet in the order listed. Cover the pot if you want to help the veggies steam to cook.

Let cook for 3-4 minutes, stirring occasionally, then add the sauce and the noodles and toss to coat.  Let cook for 2 minutes, then serve!