Steps
1. Marinate the diced chicken in teriyaki sauce for at least 15 minutes.
2. Cook the egg noodles according to package instructions and set aside.
3. Heat vegetable oil in a wok over medium-high heat.
4. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes.
5. Add sliced bell pepper and julienned carrot to the wok, stir-frying for another 3-4 minutes until vegetables are tender yet crisp.
6. Toss in the cooked noodles, soy sauce, and season with salt and pepper. Stir-fry for 2-3 minutes to combine.
7. Serve hot, garnished with chopped green onion and sesame seeds.