Soak noodles in warm water to cover for 15 minutes. In a large saucepan, heat coconut milk, 4 tablespoons of the teriyaki, broccoli slaw, red pepper and salt over medium heat until broccoli and pepper are heated through. Set aside.
Brush both sides of chicken with remaining 2 tablespoons teriyaki. Dip each in egg white, then coat completely with panko crumbs.
Heat oil in a large nonstick skillet over high heat. Sauté chicken 2 to 3 minutes, then turn and cook another 2 minutes or until crumbs are crisp.
Meanwhile, drain noodles and add to coconut-teriyaki sauce in pan; reheat as needed. Serve noodles with chicken. Makes 4 servings.
Look for panko crumbs in the Asian section of the supermarket.