In a medium mixing bowl, combine soy sauce, honey, minced garlic, grated ginger, and red chili flakes. Whisk until well blended and set aside.

In a large bowl, coat chicken pieces with cornstarch, tossing to ensure every piece is thoroughly coated.

In a large skillet, heat vegetable oil over medium-high heat. Add the coated chicken and cook for 6-8 minutes until golden brown and cooked through.

Reduce heat to medium and pour the garlic-honey sauce over the chicken. Stir gently and let it simmer for 2-3 minutes until thickened.

While the sauce simmers, cook noodles in boiling water according to package instructions. Drain and rinse under cold water.

Add the drained noodles to the skillet with the chicken and sauce. Toss gently to coat the noodles.

Serve immediately, garnished with green onions and sesame seeds.