Bring a large pot of water to a boil over high heat. Add noodles and cook according to package instructions, typically 6-8 minutes until tender yet firm. Drain and toss with oil to prevent sticking.

In a large skillet or wok, heat 2 tablespoons of cooking oil over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.

Add the chicken pieces to the skillet. Cook for about 5-7 minutes until golden brown, stirring occasionally, or heat pre-cooked chicken through for about 3 minutes.

Pour in the soy sauce and honey, then add the cornstarch slurry. Let the mixture bubble for 2-3 minutes until thickened into a glossy sauce.

Add noodles and chopped vegetables into the skillet. Toss for 2-3 minutes, ensuring that the noodles are well-coated and the veggies are heated through.

Remove from heat and garnish with sliced green onions or sesame seeds if desired. Serve immediately.