Yakisoba Noodles

Make the sauce

Combine the soy sauce, oyster sauce, Worcestershire sauce, ketchup, sesame oil, sugar, and black pepper in a small bowl.

Whisk the sauce ingredients together until the sugar dissolves and set aside.

Loosen the noodles

Place the fresh yakisoba noodles in a colander and rinse briefly with warm water to loosen them, then drain well.

Heat the wok

Heat a large wok or skillet over high heat until it begins to smoke slightly.

Cook the chicken

Add 1 tablespoon of vegetable oil to the hot wok and swirl to coat.

Add the sliced chicken in a single layer and cook undisturbed for 2 minutes until golden on one side.

Flip the chicken pieces and stir-fry for another 1-2 minutes until cooked through, then transfer to a clean plate.

Stir-fry the vegetables

Add the remaining 1 tablespoon of vegetable oil to the same wok over high heat.

Add the onion and carrot and stir-fry for 2 minutes until they begin to soften.

Add the cabbage and stir-fry for another 1-2 minutes until slightly wilted.

Add the green onions and bean sprouts and toss for 30 seconds.

Add noodles

Add the drained yakisoba noodles to the wok on top of the vegetables.

Pour the prepared sauce evenly over the noodles.

Toss everything together with tongs for 2 minutes until the noodles are evenly coated and heated through.

Combine chicken

Return the cooked chicken to the wok and toss everything together for 1 minute to combine.

Serve

Divide the yakisoba into four bowls or plates and garnish with toasted sesame seeds, reserved green onion tops, and pickled red ginger.