In a bowl, mix soy sauce, honey, minced garlic, grated ginger, and red chili flakes (if using) thoroughly to form a flavorful sauce.

Toss the bite-sized chicken pieces with cornstarch until each piece is evenly coated.

Warm the vegetable oil in a large skillet or wok over medium-high heat.

Add the coated chicken to the skillet and cook for about 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked through.

Pour the prepared sauce over the cooked chicken and stir well to coat all pieces. Let the sauce simmer for 2 to 3 minutes until it thickens and becomes sticky.

Meanwhile, cook the noodles according to the package instructions until tender. Drain and set them aside.

Add the cooked noodles to the skillet with the sticky chicken and toss well to evenly distribute the sauce and chicken.

Sprinkle chopped green onions and sesame seeds (if using) over the top before serving hot.