Cook the rice noodle according to package directions for al dente. Drain and rinse quickly with cold water to stop cooking process. Toss lightly with sesame oil to preventing sticking.
Meanwhile, in a large skillet, heat the vegetable oil over medium heat. Add the chicken, browning on all sides, approximately 6-7 minutes, or until they are fully cooked.
Add the onion and garlic. Continue to cook over medium heat for 2-3 minutes.
Whisk together the soy sauce, sesame oil, lime juice, ginger, honey and crushed red pepper in a small bowl.
Add the cooked rice noodles, chicken and coleslaw mix to the pan and toss with the soy sauce mixture, heating for about 2 minutes.
Top with the sesame seeds and sliced scallions.
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