In a large skillet, heat oil over medium-high heat; cook and crumble chicken until 165°F. Stir in soy sauce, garlic and seasonings. Add cabbage; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
Cook rice noodles according to package directions; drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.
A super simple recipe to get the savory taste of egg rolls without the tedious process!