Mix the chicken with the cornflour, soy sauce, 1 tablespoon of the sesame oil, sesame seeds and honey. Allow to marinate.
Heat the vegetable oil in a large frying pan or wok, and fry the onion and red pepper for 3–4 minutes, until slightly softened. Add the courgettes and ginger, if using, and cook for a further 4–5 minutes, stirring frequently, until slightly softened.
Meanwhile, bring a large saucepan of water to the boil, add the egg noodles and immediately remove from the heat. Cover and set aside for 4–5 minutes, until tender. Alternatively, cook according to packet instructions. Drain and refresh under cold water, then toss in the remaining sesame oil.
Add the chicken and its marinade to the vegetables, and cook gently for 1–2 minutes to seal. Stir in the measured water and simmer gently for 2–3 minutes, until the chicken is cooked through and the sauce thickened.
Add the noodles to the pan and cook for 1–2 minutes, until hot, then heap into bowls and serve sprinkled with extra sesame seeds.