Whisk together the oil, vinegar, honey, soy, miso, garlic, and oyster sauce.
Finely chop the onion and cilantro, add and incorporate to the marinade.
Evenly coat the chicken breast in the marinade and let sit in a sealed container overnight.
Heat a large pan or wok to medium-high heat and add a few tablespoons of oil. Add chicken (with marinade) to pan and cook until golden brown, about ten minutes.
Reduce heat and cover for three minutes. Empty pan and set chicken aside.
Meanwhile, fill a large bowl with the dry noodles and cover with very hot water (I warm my electric teapot and add the water to the noodles just prior to the water reaching a boiling temperature).
After the noodles have softened (3-5 minutes), drain and set aside. If the noodles soak for too long, they will break during the next step.
Heat the pan to medium-high
heat and add a few tablespoons of oil.
Once hot, add the package of coleslaw mix, garlic, soy sauce, and teriyaki.
Mix and cover for three to five minutes or until softened. Once the cabbage has cooked down and reduced in size, finely slice the onion and add to the cabbage mixture.
Cook for another three to five minutes, or until the onion is softened/transparent.
Turn stovetop down to medium-low heat and add the softened noodles and oyster sauce.
Gently mix to incorporate.
Cover for three to five minutes, stirring occasionally.
Add the cooked chicken and mix.
Add the chopped cilantro and mix.
Serve and garnish with cilantro and green onion.