Bring a medium pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain, toss with a little oil, and set aside to prevent sticking.

Cut the chicken into bite-sized pieces if not already done. Toss the chicken in 2 tablespoons cornstarch until evenly coated.

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, cooking for 4 to 5 minutes on each side until golden and the internal temperature reaches 165°F. Remove from the skillet and set aside.

In the same skillet, add minced garlic and grated ginger. Sauté for 30 to 60 seconds until fragrant, being careful not to burn.

Stir in soy sauce, honey, and red chili flakes (if using). Cook for 2 to 3 minutes, stirring constantly, until the sauce slightly thickens and coats the back of your spoon.

Return the cooked chicken to the skillet. Toss until every piece of chicken is coated in the sticky sauce.

Add the cooked noodles to the skillet. Toss thoroughly to coat noodles in the sauce.

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