Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 6-8 minutes. Drain and set aside.

In a medium bowl, whisk together the soy sauce, honey, and red chili flakes until smooth. Set aside.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken breasts, cooking for 5-7 minutes until browned.

Reduce heat to medium and add minced garlic to the pan. Sauté for 1 minute until fragrant.

Add broccoli and bell pepper. Stir-fry for 3-4 minutes until tender-crisp.

Pour the prepared sauce over the chicken and vegetables, stirring to coat. Simmer for 2-3 minutes.

Gently fold in the cooked noodles until well-coated with sauce.

Drizzle sesame oil over the noodles and toss again to combine.

Serve warm, topped with green onions and sesame seeds.