Bring a medium pot of salted water to a rolling boil. Cook the noodles according to package instructions until al dente (usually 6-8 minutes). Drain and toss with a little oil to prevent sticking. Set aside.

Toss the chicken with 2 tablespoons of cornstarch until evenly coated.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook for 4-5 minutes on each side, until golden brown and fully cooked (165°F internal temperature). Remove chicken and set aside.

In the same skillet, sauté minced garlic and grated ginger for 30-60 seconds until fragrant.

Stir in soy sauce, honey, and red chili flakes (if using). Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.

Return the cooked chicken to the skillet and toss until each piece is coated in the sauce.

Add the cooked noodles and toss thoroughly for another minute until warmed through and coated in sauce. Remove from heat.

Sprinkle with chopped green onions and sesame seeds. Serve hot immediately.