Begin by bringing a large pot of salted water to a rolling boil. Add your 8 oz of noodles and cook for 6-8 minutes, stirring occasionally, until they are al dente. Drain and set aside.

Cut your 1 lb of chicken into bite-sized pieces and coat with 2 tablespoons of cornstarch in a mixing bowl.

Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Once shimmering, add the chicken in a single layer. Cook for 4-5 minutes on each side until golden brown.

In the same skillet, add 4 minced garlic cloves and 1 teaspoon of grated ginger. Sauté for 30-60 seconds until fragrant and golden.

Pour in 1/4 cup of soy sauce, 3 tablespoons of honey, and 1/2 teaspoon of red chili flakes. Stir and cook for 2-3 minutes until the sauce thickens.

Return the chicken to the skillet and add the cooked noodles. Toss everything together and heat for another 2-3 minutes.

Serve warm, garnished with chopped green onions and sesame seeds.