Cook the noodles according to package directions until just al dente. Drain and toss briefly with a tiny drizzle of oil so they don’t clump; set aside.

Heat a large skillet or wok over medium-high heat and add the vegetable oil. When shimmering, add the sliced chicken in a single layer. Don’t overcrowd — work in two batches if needed. Cook without moving for about 2 minutes to get a slight sear, then stir until cooked through (about 3–4 more minutes). Remove the chicken and set aside.

In the same pan, add a touch more oil if needed and lower heat to medium. Sauté shallot or onion until translucent, then add the minced garlic and cook until fragrant — watch it closely so it doesn’t burn (about 30 seconds).

Pour in soy sauce, hoisin, honey, rice vinegar, and sesame oil. Stir the mixture and let it bubble once or twice to meld flavors.

Return the chicken to the pan and stir to coat. Then add the cornstarch slurry and stir; the sauce will thicken and become glossy. Add the cooked noodles and gently toss everything together until noodles are evenly coated and warmed through.

If the noodles seem dry, splash in 1–2 tbsp water or broth to loosen the sauce.

Finish with a sprinkle of chili flakes if you like heat, then top with scallions and sesame seeds.