• Step 1: Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente. Drain and rinse with cold water to stop the cooking. Set aside.
• Step 2: In a shallow dish, combine the chicken (or tofu) and 2 tablespoons of teriyaki sauce. Let marinate for 15-20 minutes.
• Step 3: Heat the olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken (or tofu) and cook for 4-5 minutes per side, until cooked through. Remove from the skillet and slice or shred the chicken.
• Step 4: In the same skillet, add the garlic and sauté for 1 minute until fragrant. Add the bell pepper, broccoli, and cabbage. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender.
• Step 5: Add the cooked noodles and shredded chicken (or tofu) to the skillet. Toss everything together, drizzling in a bit more teriyaki sauce to coat the noodles and vegetables evenly.
• Step 6: Remove from heat and garnish with sliced green onions and sesame seeds (if using). Serve immediately with extra teriyaki sauce on the side.