In a medium bowl, whisk together ¼ cup soy sauce, 2 tablespoons honey, 4 cloves minced garlic, 1 tablespoon grated ginger, and ½ teaspoon red chili flakes until smooth. Set aside.

Toss 1 pound of chicken pieces with ¼ cup cornstarch until evenly coated. Let sit for a few minutes.

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add coated chicken and cook for about 6-8 minutes until golden brown.

Pour the prepared sauce over the cooked chicken. Mix and let simmer for 2-3 minutes until sauce thickens.

Cook 8 ounces of noodles according to package instructions, then drain and rinse under cold water.

Combine the noodles with the chicken and sauce in the skillet. Toss gently and cook for an additional 1-2 minutes.