To start, whisk together the soy sauce, honey, brown sugar, rice vinegar, garlic, grated ginger, sesame oil, and red pepper flakes in a small bowl until the sugar is fully dissolved and the sauce is smooth. Then, in a separate tiny bowl, combine the cornstarch and cold water and stir until completely lump-free. Pour that slurry into the sauce and give it one final whisk. Set the sauce aside — it’s ready to go the moment everything else is cooked. This whole step takes about two minutes and makes all the difference between a thin, watery sauce and a thick, glossy, restaurant-worthy glaze.

Next, bring a large pot of salted water to a boil and cook your noodles according to the package directions until just al dente — slightly underdone is actually ideal here. Why? Because the noodles will finish cooking when they hit the hot skillet with the sauce, and you don’t want them turning mushy. Once done, drain them and toss with just a tiny drizzle of sesame oil to prevent sticking. Set aside.

Meanwhile, season the chicken pieces with salt, pepper, garlic powder, onion powder, and ground ginger. Heat the avocado oil in a large skillet or wok over medium-high heat until it’s shimmering hot. Add the chicken in a single layer — no crowding — and let it cook undisturbed for 3 minutes on the first side. Flip and cook for another 2 to 3 minutes until golden brown on both sides and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and set it aside. Do not clean the skillet — those flavorful brown bits left in the pan are liquid gold.

In that same skillet over medium-high heat, add a touch more oil if needed, then toss in the scallion whites, broccoli florets, carrots, snow peas, mushrooms, and red bell pepper. Stir-fry everything together for about 3 to 4 minutes, keeping the vegetables moving constantly. You want them bright, tender-crisp, and still colorful — not soft and wilted. Add the edamame in the last minute since it just needs to warm through. Season lightly with a pinch of salt and pepper.

Now, add the cooked noodles directly into the skillet with the vegetables. Pour the teriyaki sauce all over the top and use tongs to toss everything together vigorously. As the sauce heats up over medium heat, it will thicken and begin coating every strand of noodle and every piece of vegetable in that beautiful, glossy glaze. This takes about 2 minutes of constant tossing. Add the cooked chicken back into the skillet and toss once more until everything is evenly combined, beautifully coated, and piping hot throughout.

Remove the skillet from the heat and immediately plate the noodles into bowls or serve straight from the pan. Sprinkle each serving with toasted sesame seeds and sliced scallion greens. Add a drizzle of sriracha or chili oil for anyone who wants a little heat. Serve right away — these noodles are at their absolute best when eaten fresh and hot, while the sauce is still thick and clinging to every strand.