Cook the noodles according to package instructions, drain, and set aside.
Heat vegetable oil in a large skillet or wok over medium heat.
Add the chicken slices and cook until golden and cooked through, about 5-6 minutes.
Stir in garlic and ginger, cooking until fragrant.
Add the carrot and bell pepper, stir-fry for 3 minutes until tender-crisp.
In a small bowl, whisk soy sauce, teriyaki sauce, honey, and sesame oil.
Pour the sauce over the chicken and vegetables, tossing to coat evenly.
Add the cooked noodles and toss until everything is coated in the sauce.
Sprinkle with green onions and sesame seeds before serving.