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Cook the egg noodles according to package instructions. Drain and set aside.
In a large pan or wok, heat the vegetable oil over medium-high heat.
Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same pan, add garlic and ginger; sauté for 30 seconds until fragrant.
Add soy sauce, honey (or brown sugar), and rice vinegar. Stir and cook until the sauce slightly thickens, about 2 minutes.
Return the chicken to the pan, tossing to coat well in the sauce.
Add the cooked noodles, gently toss everything together until noodles are coated with the teriyaki glaze.
Remove from heat. Garnish with sesame seeds and sliced green onions if desired.
Serving and Storage Tips:
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