In a large pot of boiling water, add Yaki-Soba noodles and cook until loosened, approximately 1-2 minutes. Drain well.

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

In a small saucepan over medium heat, combine soy sauce, brown sugar, garlic, ginger, honey, and 1 cup water. Bring to a simmer.

Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Let cool to room temperature and reserve 1/4 cup.

In a gallon-sized Ziploc bag or large bowl, combine soy sauce mixture and chicken. Marinate for at least 30 minutes, turning the bag occasionally. Drain chicken from the marinade.

Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes. Set aside.

Stir in Yaki-Soba noodles and reserved soy sauce mixture into the skillet with chicken until well combined, about 2 minutes.

Serve immediately, garnished with sesame seeds and green onion if desired.