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1. Cook the egg noodles according to the package instructions. Drain and set aside.
2. In a small bowl, mix soy sauce, honey, oyster sauce, rice vinegar, sesame oil, and water. Stir well and set aside.
3. Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook until golden brown and fully cooked, about 5-7 minutes. Remove from the pan and set aside.
4. In the same pan, add the remaining tablespoon of vegetable oil. Sauté the garlic, ginger, and red pepper flakes for about 30 seconds until fragrant.
5. Pour the prepared sauce into the pan and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
6. Return the cooked chicken to the pan and toss to coat it in the sauce.
7. Add the cooked noodles and stir well until everything is evenly coated and heated through.
8. Garnish with sliced green onions and sesame seeds.
9. Serve immediately and enjoy!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 450 per serving | Servings: 2
