Preheat the wok to medium / high heat.
Cook the Udon noodles in a saucepan of simmering salted water and keep aside until needed.
Add the chicken pieces and cook for 2 minutes until coloured. Add the chopped and sliced vegetables except of the lime (shallots, courgette, red pepper, carrot, garlic, ginger, broccoli, and spring onion).
Stir fry for 2-3 minutes over high heat, stirring once or twice to ensure all the vegetables are stir-frying.
Add the sweet chilli jam, soy sauce and rice vinegar and again toss to coat all the vegetables and chicken.
Place a lid over the wok and cook for a further 2 minutes until the vegetables starts to just soften. Turn off the heat and add the Udon noodles. Toss to coat the noodles in the sauce and serve immediately with a squeeze of lime.