Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add 200g of your choice of noodles and cook according to package instructions, typically around 8–10 minutes until al dente. Drain the noodles and set them aside.

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add bite-sized pieces of chicken thighs and sauté for about 6–8 minutes until golden brown and cooked through. Remove the chicken from the skillet.

In a small bowl, whisk together 3 tablespoons of soy sauce, honey, 2 tablespoons of brown sugar, 1 tablespoon of sesame oil, and 1 tablespoon of cornstarch. Gradually add in 2 tablespoons of water until smooth.

In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant and golden, being careful not to burn it.

Return the cooked chicken to the skillet with the sautéed garlic. Pour the prepared sauce over the chicken and stir to coat. Simmer for about 2-3 minutes to thicken the sauce.

Introduce the drained noodles to the skillet, tossing gently in the sauce and chicken mixture. Stir for about 2-3 minutes until thoroughly coated and heated through.

Serve hot and finish with a sprinkle of sliced green onions, sesame seeds, and a dash of chili flakes for extra kick.