1. Prepare noodles as per pack instructions.
2. Coat chicken with cornstarch set aside.
3. Heat 1 tbsp oil in wok. Add onion, stir-fry until translucent. Add cabbage, together with the extra tsp of water and cook for 2 mins.
4. Heat remaining tbsp oil in wok; stir-fry chicken for 4 mins.
5. Add teriyaki sauce, mirin, 1 tsp water, noodles and vegetables; cook for 2 mins.
6. Garnish with a sprinkling of dried green laver (aonori) and serve.
