Bring a pot of water to a boil and add yakisoba noodles. Using a fork, stir while separating noodles. Once noodles have separated (about 45 seconds), immediately remove from heat and drain. Set noodles aside.
Heat oil in a large skillet or wok. Add onion, peppers, and garlic and saute until onions become transparent. Remove from skillet.
Add chicken to skillet and saute until chicken is white on all sides. Add onion/pepper mixture back to the skillet along with carrots, corn, water chestnuts, and peas. Sauté for 3 minutes or until carrots are crisp-tender.
Add drained noodles and cabbage. Sprinkle seasoning packets over the top and toss to combine. Combine teriyaki sauce and soy sauce and toss with noodles until well combined.
Stir until cabbage has softened and everything is heated through. Serve and enjoy!
NOTE: To make this recipe "bacon-style" like the original recipe in our cookbook, just swap out the chicken for some cooked bacon and add your favorite vegetables (in the bacon Yakisoba we use broccoli, zucchini, carrots, and cabbage).