Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles, rinse them briefly with cold water to stop the cooking, and toss them with a drizzle of sesame oil to prevent sticking. Set them aside.

While the noodles cook, pat the chicken breast dry and slice it into thin strips against the grain. Season the strips lightly with salt and white pepper. Heat a large skillet or wok over medium-high heat and add a tablespoon of neutral oil. When the oil shimmers, add the chicken in a single layer. Do not crowd the pan; work in batches if needed. Let the chicken sear undisturbed for about 2 minutes until the bottom is golden brown. Then stir-fry for another 2 to 3 minutes until cooked through. Transfer the chicken to a plate and tent with foil.

In the same skillet, add a little more oil if needed. Reduce the heat to medium. Add the minced garlic and grated ginger. Stir constantly for about 30 seconds until fragrant. Immediately add the broccoli, carrots, and bell peppers. Toss the vegetables in the oil and garlic mixture, then spread them out in the pan. Let them cook without stirring for a minute to get some char marks. Then stir-fry for another 2 minutes. The vegetables should be crisp-tender, still bright in color.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch slurry. Stir until the cornstarch is fully dissolved. Pour the sauce into the skillet with the vegetables. Turn the heat up to high. The sauce will start to bubble and thicken almost immediately. Stir continuously as it transforms into a glossy, sticky glaze. This takes about 1 minute.

Return the cooked chicken to the skillet along with any accumulated juices. Add the drained noodles. Toss everything together using tongs or a spatula. Make sure every noodle and piece of chicken is coated in that gorgeous garlic sauce. If the sauce seems too thick, add a splash of water or chicken broth. If it is too thin, let it bubble another 30 seconds.

Sprinkle with green onions and chili flakes if using. Give it one final toss. The noodles should be sticky and glistening, each strand carrying the sweet savory goodness. Serve immediately in warm bowls. I like to add an extra drizzle of sesame oil at the end for that final nutty note.