Boil a medium pot of salted water and cook the noodles according to the package directions until they reach an al dente texture. Drain the noodles well, toss them with a tiny splash of oil to prevent clumping, and set them aside.

Pat the chicken pieces dry and toss them in a medium bowl with the cornstarch until every piece is lightly and evenly coated.

Heat the vegetable oil in a large skillet or wok over medium-high heat until it begins to shimmer. Add the chicken in a single layer, working in batches if needed, and sear for 4-5 minutes per side until golden and cooked to 165°F.

Transfer the cooked chicken to a clean plate and lower the heat slightly. Add the minced garlic and grated ginger to the residual oil, sautéing for about 45 seconds until the aroma fills the kitchen.

Pour in the soy sauce, honey, and red chili flakes, stirring constantly for 2-3 minutes until the liquid reduces into a glossy, thick glaze.

Add the golden chicken pieces back into the skillet and toss vigorously to ensure every nook and cranny is coated in the sticky garlic sauce.

Fold the cooked noodles into the skillet and toss for 1 minute until they are fully coated and heated through.

Garnish the dish with freshly chopped green onions and sesame seeds before serving immediately.