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Boil a large pot of water.
Cook the ramen noodles according to the package instructions.
Drain the noodles and set aside.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Season the thinly sliced chicken breast with salt and pepper.
Add the chicken to the skillet and cook until browned, about 2-4 minutes.
Add the diced onions and shredded cabbage to the skillet.
Cook the vegetables until tender, about 3-5 minutes.
In a small bowl, combine 2 cloves of minced garlic, 2 teaspoons of grated fresh ginger, ⅓ cup of soy sauce, and 3 teaspoons of sesame oil.
Pour the sauce into the skillet with the chicken and vegetables.
Cook until the chicken is fully cooked and the sauce thickens slightly, about 3-5 minutes.
Stir in the cooked ramen noodles until they are well-coated with the sauce.
Serve the dish immediately.