Using a wok saute pan, heat the sesame oil over a medium heat. Add the red onions and saute for 1 minute. Add the chicken strips and the red pepper. Add the green onions, snow peas, bean sprout, water chestnuts, and mini corn and continue cooking for a few more minutes.
Add the cilantro, noodles and the teriyaki sauce and blend well. Serve in a large rimmed bowl and garnish with the sesame seeds.