In a mixing bowl, whisk together ½ cup of soy sauce, 2 tablespoons of honey, 4 cloves of minced garlic, 1 tablespoon of grated ginger, and a pinch of red chili flakes until smooth and well combined.

Take 1 pound of boneless, skinless chicken, cutting it into bite-sized pieces. Place the chicken in a mixing bowl and evenly coat it with ¼ cup of cornstarch.

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Add the coated chicken pieces in a single layer, cooking for about 6-8 minutes.

Once the chicken is cooked through, pour the prepared sauce over the chicken in the skillet. Stir well to coat and allow it to simmer for 2-3 minutes.

Meanwhile, cook your noodles according to package instructions—about 4-6 minutes for rice noodles. Once tender, drain and rinse with cold water.

Add the cooked noodles to the skillet with the chicken and sauce, tossing gently to combine. Cook for an additional minute before serving.