Begin by bringing a large pot of salted water to a rolling boil. Add noodles and cook for 6–8 minutes until tender yet chewy, then drain and set aside.

While the noodles are cooking, cut chicken into bite-sized pieces and toss in cornstarch until evenly coated.

Heat vegetable oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown.

Remove the chicken and sauté minced garlic and grated ginger in the same skillet for 30–60 seconds.

Add soy sauce, honey, and red chili flakes to the skillet and cook for 2–3 minutes until the sauce thickens.

Return chicken to the skillet, add cooked noodles and toss together for an additional minute.

Serve hot, garnished with chopped green onions and optional sesame seeds.