In a small mixing bowl, whisk together soy sauce, honey, toasted sesame oil, rice vinegar, and Sriracha. Set aside.
Cook noodles according to the package directions, adding in broccoli during the last 3 minutes of boiling. Drain and set aside.
Heat canola oil in a large skillet over medium-high heat.
Add chicken strips and cook until golden brown on the bottom, about 3 minutes. Rotate and cook for another 2 minutes; toss in garlic and ginger and cook for 1 minute longer, until chicken is cooked through.
Remove pan from heat and let cool for about 15 seconds, then add noodles and broccoli along with the sauce. Mix well.
Return skillet to medium heat and cook until half of the sauce is absorbed, about 30 seconds to 1 minute.
Toss in green onions and sprinkle with sesame seeds. Serve warm.
