Cook the noodles according to the package directions. Drain them well and rinse with cold water to prevent sticking. Set aside.

In a small bowl, whisk together the soy sauce, chicken broth, honey, cornstarch, and sesame oil. Make sure the cornstarch is fully dissolved.

In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes, or until lightly golden and fragrant. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and ginger and cook for about 30 seconds, or until fragrant. Add vegetables and stir-fry until crisp-tender, about 3-5 minutes.

Return the cooked chicken to the skillet with the vegetables. Pour the sauce over. Bring to a simmer, stirring constantly, until thickened, about 1-2 minutes.

Add the cooked noodles to the skillet and toss until well coated with the sauce.

Stir in most of the toasted almonds and green onions, reserving some for garnish. Serve immediately, garnished with remaining almonds and green onions.