Boil a pot of about 5 cups of water and add your refrigerated soba or udon noodles to the water.  It will take only 2 minutes for the noodles to separate, then drain and set aside.

Chop the broccoli, carrots, bell pepper, peas, and cabbage into bite-sized pieces. Set aside.

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

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

Chop up chicken thighs into 1 inch pieces. Add to a large pan over medium heat with olive oil. Let the chicken brown for a couple of minutes on each side and then add veggies (cover the pot if you want to help the veggies steam to cook).

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