Prep ingredients: Chop the carrots into thin strips and finely slice the cabbage. Whisk together soy sauce, sesame oil, minced garlic, and grated ginger in a bowl.

Cook noodles: Bring a pot of water to a boil, add gluten-free noodles, and cook according to package instructions for 6-8 minutes. Drain and rinse with cold water.

Sauté chicken: Heat 2 tablespoons of cooking oil in a skillet. Add sliced chicken breast and cook until browned and opaque for about 5-7 minutes.

Add vegetables: Toss in the chopped carrots and cabbage. Sauté for an additional 3-4 minutes until tender but still crisp.

Combine noodles and sauce: Add the drained noodles and prepared sauce to the skillet. Toss everything together for 2-3 minutes until heated through.

Serve: Taste and adjust seasonings if necessary. Serve hot, garnishing with green onions or sesame seeds.