Cook the Blue Dragon noodles according to pack instructions. Drain, rinse under cold water to stop cooking, and toss with a few drops of sesame oil to keep them from sticking. Set aside.
In a small bowl, whisk together the soy sauce, sweet chilli sauce, remaining sesame oil, and honey. Taste — it should be salty, sweet, and have a little heat. Adjust with an extra splash of soy if needed.
Heat the neutral oil in a wok or large frying pan over high heat until shimmering. Add garlic and ginger and stir-fry for 30 seconds until deeply fragrant — don't let them burn.
Toss in the mixed vegetables and sliced chilli. Stir-fry on high heat for 2–3 minutes, keeping things moving. You want the veg to have a little char and bite, not go soft.
Add the cooked noodles to the wok. Pour the sauce over everything and toss well over high heat for 1–2 minutes until every strand is coated and the sauce is slightly caramelised.
Plate immediately. Top with spring onions and toasted sesame seeds. Serve straight from the wok — this one does not wait.
