In a medium bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of honey, 4 minced garlic cloves, 1 tablespoon of freshly grated ginger, and a pinch of red chili flakes. Set the sauce aside.

In a separate bowl, toss 1 pound of chicken pieces with ¼ cup of cornstarch until well-coated.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the coated chicken and cook for 6–8 minutes until golden and crispy.

Pour the prepared sauce over the chicken in the skillet and let it simmer for 2–3 minutes until the sauce thickens.

Prepare 8 ounces of noodles according to package instructions. Drain and set aside.

Add drained noodles to the skillet with chicken and toss to combine, ensuring noodles are coated in sauce.

Garnish with chopped green onions and sesame seeds. Serve immediately.