Bring a large pot of salted water to a boil and cook the noodles one minute less than package directions. Drain and toss with a splash of oil to prevent sticking.

Whisk the sauce: in a bowl combine soy sauce, honey, rice vinegar, hoisin (if using), and red pepper flakes. Taste for balance — you’re aiming for salty-sweet-tangy.

Heat a large skillet or wok over medium-high heat and add 2 tablespoons of oil. When the oil shimmers, add the chicken pieces in a single layer and let them sear without moving for 2 minutes.

Stir and cook until just cooked through, about 4–5 minutes. Remove the chicken and set aside.

Add the remaining tablespoon of oil to the pan. Toss in the minced garlic and grated ginger. Sauté until aromatic, about 20–30 seconds.

Return the chicken to the pan and pour in the sauce. Let it reduce for 1–2 minutes until glossy and sticky.

Add the cooked noodles, shredded carrots, and sliced bell peppers. Toss vigorously to ensure the sauce clings to each strand.

Finish with a drizzle of sesame oil if desired and garnish with green onions and sesame seeds. Serve immediately.