To marinate meat:
In a medium bowl, mix together soy sauce, water, sugar, 2 tablespoons sesame oil, garlic and ginger. Place the meat in a plastic bag and add 6 tablespoons of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking the noodles.
Remove the noodles from the packages and gently separate.
In a large skillet or wok over high heat, heat 2 tablespoons sesame oil.
Add carrot and onion; sauté until almost brown.
Reduce heat to medium and add noodles.
Stir-fry 3 to 4 minutes or until the noodles begin to stick to the pan. Add the reserve soy sauce mixture and stir-fry for 1 to 2 minutes longer.
Meanwhile, drain meat and discard marinade.
In a separate skillet, heat remaining 2 tablespoons of sesame oil. Sauté the chicken 3 to 4 minutes per side or until just cooked through.
Divide the noodles evenly among 4 bowls and fan the meat over the top.
Garnish with sesame seed and green onions.
Serve in large bowls.