Pat the chicken thighs dry with paper towels and season on both sides with salt and black pepper.

Place the flour on a plate in an even layer.

Crack the egg into a shallow bowl and beat until smooth.

Dip each chicken thigh into the beaten egg, letting excess drip off, then coat thoroughly in the flour, pressing the flour onto the skin and all sides.

Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. If the skillet is not well coated, add up to 1 tablespoon neutral oil.

Place the chicken thighs skin side down in the hot skillet and cook without moving for 6 to 8 minutes, until the skin is deep golden and crisp.

Turn the chicken and cook on the second side for another 6 to 8 minutes, adjusting the heat as needed so the coating does not burn and the chicken cooks through.

While the chicken cooks, bring a medium pot of salted water to a boil, add the noodles, cook according to package directions, then drain and set aside.

In a small bowl whisk together the soy sauce, honey, minced garlic, and grated ginger until the honey dissolves.

When the chicken is cooked through, reduce the skillet heat to medium-low and pour the soy sauce mixture over the chicken.

Simmer the chicken in the sauce for 3 to 4 minutes, spooning the sauce over the thighs until it slightly thickens and forms a glossy glaze.

Add the mixed vegetables to the skillet and cook, stirring, for 2 to 3 minutes until just tender but still crisp.

Add the cooked noodles to the skillet and toss gently with the sauce and vegetables, or serve the noodles on plates and top with the glazed chicken and vegetables.

Sprinkle with sliced green onions and sesame seeds if using, then serve hot.