1.  Place noodles in hot water, drain when ready. mix with sesame and olive oil. Set aside.

2.  Season the chicken strips or cubes with salt, pepper, and half of the ground turmeric.

3.  Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the seasoned chicken pieces and cook until they are browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set it aside.

4.  In the same skillet, add the remaining tablespoon of oil. Add minced ginger and garlic, and sauté for about 1 minute until fragrant.

5.  Add the broccoli florets and carrots to the skillet and stir-fry for 2-3 minutes until they start to become tender.

6.  In a small bowl, mix together the chicken broth or water, soy sauce, remaining turmeric, pepper flakes and honey. Pour this mixture into the skillet with the vegetables.

7.  Return the cooked chicken to the skillet and toss with spinach and rice noodles. Cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken, vegetables and noodles.

8.  Taste and adjust seasoning if needed. If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the skillet. Stir well and cook for another minute until the sauce thickens.

9.  Once everything is cooked and coated with the sauce, serve in warmed bowls.

This dish is not only flavorful but also nutritious with the combination of protein from the chicken and the vitamins and fiber from the broccoli. Enjoy your meal.