Whisk together the soy sauce, brown sugar, rice vinegar, raw honey, sesame oil, chili oil, and garlic in a saucepan.
Whisk together the water and cornstarch in a separate bowl to make a slurry. Add it to the sauce in the saucepan and whisk until well combined.
Place the saucepan over medium-low heat and cook the sauce for 7 to 9 minutes, occasionally stirring until the sauce thickens. Remove it from the heat.
Boil water in a separate large pot. Add the noodles and cook them according to the package instructions. Strain and set them aside.
Place a wok or large pan over medium-high heat. Add the vegetable oil. Stir in the grated garlic and dried chilis and cook them for 2 minutes or until fragrant.
Add the noodles and teriyaki sauce to the pan. Stir-fry everything for 5 to 6 minutes or until warm. The noodles should be completely coated. Adjust the seasoning with the remaining two tablespoons of soy sauce. Cook for another minute.
Remove from the heat. Sprinkle with sesame seeds and green onions.
Serve and enjoy.
Notes
Noodles: We are using tagliatelle-type egg noodles for this recipe - do not use rice noodles. You can, however, use fettuccine or linguine.
Chili Oil is totally optional, and you don't have to use it if you don't want to.
If you don't have dried chilis on hand, you can use red pepper flakes to taste.
To speed things up, you can prepare the teriyaki sauce up to 3 days in advance.