1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain and rinse under cold water, then toss with a little sesame oil to prevent sticking.

2. Whisk together soy sauce, oyster sauce, hoisin, sesame oil, honey, garlic, ginger, and cornstarch slurry in a small bowl. Set aside.

3. Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook for 4–5 minutes until fully cooked and browned. Remove and set aside.

4. In the same skillet, add broccoli, bell pepper, carrot, and snap peas. Stir-fry for 3–4 minutes until crisp-tender. Add spinach and green onions and cook for another minute.

5. Return the chicken to the pan and add the noodles and sauce. Toss everything together until heated through and well coated. Divide into meal-prep containers and sprinkle with sesame seeds if desired.