In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic, preferably overnight.
The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
Remove chicken from the marinade; discard marinade.
In a skillet, heat 1 tablespoon oil on medium high heat; brown the chicken; drain well and set aside.
In a large saucepan, heat 2 tablespoons oil on medium high heat; sauté remaining 3 cloves of minced garlic and MSG for 30 seconds.
Stir in carrots; cook for about 5 minutes. Add cabbage, onions, and 1 tablespoon of soy sauce; stir until the vegetables are tender.
Add the browned chicken to the vegetables and continue stir-frying; add noodles to the meat/veggie mixture along with 1/8 cup of oil and 1/4 cup of soy sauce.
Stir and continue cooking until the noodles are tender and cooked thoroughly.
Serve with the green onions and/or lemon juice from the lemon slices.