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In a large bowl, place the chicken breast, garlic and ginger, honey and vinegar. Cover and refrigerate. Allow to marinade for at least 1 hour.
Remove chicken from the refrigerator, reserving the marinade.
In a large pan preheated to medium high, cook chicken for 5 to 7 minutes per side. Pour marinade into pan about halfway through. Internal temperature of the chicken breasts should reach 165 degrees. Set cooked chicken aside and allow to rest before slicing.
Cook noodles as directed on package. Drain, and reserve the noodle water.
In a large pan (or wok) on high heat, cook the snap peas, carrots and jalapeno for just about 30 seconds.
Add the cooked noodles and combine with vegetables.
Pour in the soy sauce, sesame oil and rice vinegar. Stir until noodles are fully coated.
Add some of the reserved noodle water to thin out if you’d like.
Place sliced chicken onto a serving of noodles and enjoy hot