Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente, about 6–8 minutes. Drain and rinse under cold water.

In a small bowl, whisk together soy sauce, honey, and red chili flakes until well combined. Set aside.

Heat a large skillet or wok over medium-high heat and add vegetable oil. Cook the chicken breasts for 5–7 minutes until browned and cooked through.

Reduce heat to medium and add minced garlic, cooking for about 1 minute until fragrant.

Add the broccoli florets and bell pepper, cooking for 3-4 minutes until tender-crisp.

Pour the sauce over the chicken and vegetables, stirring to coat evenly. Let it simmer for 2–3 minutes.

Incorporate the drained noodles, tossing to coat with the sticky sauce. Cook for an additional minute.

Drizzle sesame oil over the dish and give a final toss.

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