1. Wash the broccoli, drain, and cut into small florets. Peel the garlic and chop/mince finely. Chop the cashews coarsely. Keep all the ingredients you need close to the stove, so you are able to reach everything quickly.

2. Bring some water to a boil (e.g. in a tea kettle) and pour it over the noodles. Let them sit for about 5 minutes (or follow the instructions on the package). Drain and set aside.

3. Heat up a wok or large frying pan with the sesame oil. When the oil is hot, add the broccoli and stir-fry over medium-high heat for about 5-6 minutes. Stir often, so the broccoli does not burn. You want the veggie to be slightly softer, not too much, you still want some bite. Add the garlic and chopped cashews and fry with the broccoli for a minute or so. Add the honey, soy sauce, black soy sauce, and chili oil – mix until everything is well combined and let cook until the liquid in the wok/frying pan has thickened a bit. Finally, add the drained noodles and mix to combine. Divide between bowls. Serve immediately with some additional crispy chili oil or chili flakes.