For the noodle salad: Cook the noodles in salted boiling water until al dente then drain and rinse with cold water. Place in a large bowl with the sesame seeds and spring onion.
Combine the soy sauce, honey, lemon juice, garlic powder, vegetable oil, chilli flakes and seasoning and mix well.
Pour ¾ the dressing over the noodles and toss to combine.
For the chicken: Heat a large, non-stick pan and add the oil. Season the chicken with salt and garlic powder and place in the pan. Cook on both sides until golden brown and cooked through. Add the lemon juice then remove and allow to rest for 5-10 minutes before slicing.
For the blanched broccoli: Bring a pot of salted water to a boil and add the broccoli. Allow to cook for 2-3 minutes then remove and place in a bowl of ice water. Drain.
Top the dressed noodles with sliced chicken and broccoli then pour over the remaining dressing. For meal prep: Add all the elements to plastic/glass lidded containers then place in the fridge for up to 4 days.