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Thinly slice the green onions separating the white and green parts. Mix the sauce ingredients in a small bowl and set aside.
In a small pot boil ramen noodles according to package directions. Reserve ⅓ cup of the cooking water. Drain and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add garlic, ginger and the whites of the green onions. Cook just until fragrant.
Add the cabbage and carrots and cook until slightly tender, about 3-5 minutes.
Add the sauce, noodles, and 2 tablespoons of the reserved cooking water or more as needed. Stir while cooking until the cabbage is tender.
Remove from heat and garnish with the remaining green onion and sesame seeds. Drizzle with additional hoisin or teriyaki sauce if desired.