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Prep the vegetables: Slice the onion, not too thin, not too thick. Thinly slice the green onion. Cut the cabbage and carrot into bite-sized pieces.
Make the sauce: Combine the homemade teriyaki sauce and oyster sauce in a small container. Mix well.
Cook the noodles: Bring a pot of water to a boil. Add the noodles. Cook according to the package instructions and drain.
In a pan, heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the green onion and dried chilies (if using). Saute for 1 minute or until fragrant.
Increase the heat to high. Add all the vegetables. When the vegetables are halfway cooked, add the cooked noodles and the sauce. Stir-fry it for 2 minutes or until everything is nicely coated. Transfer it to a serving plate.
On top of the noodles, place your teriyaki chicken (if using). Optionally, top with kewpie mayo, bonito flakes, green onion, and pickled ginger. Enjoy~!