In a large mixing bowl, combine the chicken with soy sauce, cornstarch, sesame oil, and ground ginger. Marinate for 15 to 30 minutes.

Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the noodles.

In a medium bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, sesame oil, and red pepper flakes. Set aside.

Heat a large skillet over medium-high heat with oil. Add the marinated chicken, cooking for about 5-7 minutes until browned. Remove from the skillet.

In the same skillet, pour in the prepared sauce and bring to a simmer. Create a cornstarch slurry with water, add it to thicken the sauce.

Combine the cooked chicken back into the skillet with the sauce, then add the drained noodles, tossing everything to coat well.

Scoop the noodles onto plates, garnish with sesame seeds and chopped green onions, and serve immediately.