Cook the noodles. Boil the noodles in salted water according to the package directions, until just tender. Scoop out 1/4 cup of the cooking water, then drain.

Sear the chicken. Toss the chicken strips with the cornstarch, salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken in a single layer for 4 to 5 minutes, turning once, until golden and cooked through (165°F / 74°C). Move it to a plate.

Cook the garlic. Lower the heat to medium. Melt the butter in the same skillet, add the garlic and stir for 30 to 45 seconds, just until fragrant. Don't let it brown.

Make the sauce. Whisk the soy sauce, oyster sauce, honey, broth, sesame oil and red pepper flakes together. Pour into the skillet and simmer for 2 minutes, scraping up the browned bits, until slightly reduced.

Toss and serve. Add the noodles and chicken back to the skillet and toss for 1 to 2 minutes until every strand is coated. Loosen with a splash of the reserved noodle water if it looks dry. Top with green onions and serve hot.