In a mixing bowl, whisk together ¼ cup soy sauce, 2 tablespoons honey, 4 cloves of minced garlic, 1 tablespoon of grated ginger, and a pinch of red chili flakes. Set aside.

Take 1 pound of chicken breast, diced into bite-sized pieces, and toss it with 2 tablespoons of cornstarch.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook the coated chicken for 6-8 minutes until golden brown and crispy.

Reduce heat to medium and pour the prepared sauce over the cooked chicken. Let it simmer for 2-3 minutes.

While the chicken simmers, bring a pot of water to a boil and cook the noodles according to package instructions. Drain and set aside.

Combine the drained noodles with the chicken and sauce in the skillet. Toss gently for about 2 minutes.

Serve hot, topped with green onions and sesame seeds.