In a medium bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and red chili flakes until well combined. Set aside.

Cut chicken breast into bite-sized pieces. Sprinkle cornstarch over chicken and toss to coat evenly.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the coated chicken in a single layer and cook for about 6-8 minutes until golden brown.

Reduce heat to medium-low and pour the prepared sticky sauce over the cooked chicken. Stir to coat evenly and cook for 2-3 minutes until thickened.

Prepare noodles according to package instructions. Drain and rinse under cold water.

Add the cooked noodles to the skillet with the chicken and sauce. Toss to combine and cook for an additional 1-2 minutes.