Bring a large pot of water to a boil. Add the noodles and remove from
the heat. Let them sit in the hot water for 10 minutes. Drain into a colander and rinse them under cold running water. Let the noodles drain in the colander for a few minutes
and then use your kitchen shears to cut the noodles into smaller
pieces. I lift handfuls of the noodles up and chop them into
roughly 8-10" lengths over a separate bowl. (You can also toss the cooked noodles onto a cutting board and roughly chop them once or twice.) Blot the noodles mostly dry with a paper towel and leave them in the bowl.
Preheat the oven to 450 degrees. Line a baking sheet with a slipat mat
or foil. In a small bowl or measuring cup, combine the soy sauce, sesame
oil, honey, sriracha and pepper. Reserve 2 tablespoons of the sauce and pour the remaining mixture over the broccoli
and toss well to coat. Spread the broccoli across the lined baking sheet. Place on the middle
oven rack and roast for 8-12 minutes, until the broccoli is tender and
the edges are turning brown.
When the broccoli is almost finished, heat a large skillet or wok over medium high heat. Place 1 tablespoon of the reserved sauce in the skillet and when it is hot, add the noodles. Toss to coat and saute for about a minute, just until they are hot. Remove from the heat and add the roasted broccoli. Toss well to combine and drizzle with the remaining sauce. Enjoy!