Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

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

Heat vegetable oil in a large pan over medium-high heat. Add the sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes.

Add minced garlic to the pan and sauté for an additional minute until fragrant.

Toss in the broccoli florets and bell pepper slices. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Let it simmer for 2-3 minutes.

Add the cooked noodles to the pan. Toss everything together until the noodles are thoroughly coated with the sauce.

Drizzle sesame oil over the noodles and give everything one last toss.

Remove from heat and sprinkle chopped green onions and sesame seeds on top before serving.