Yakisoba

Make the yakisoba sauce: in a bowl, whisk together Worcestershire sauce, oyster sauce, ketchup, soy sauce and sugar. Stir until the sugar has fully dissolved, then set the sauce aside.

Cut the pork into thin strips about 3-4 mm thick, slice the onion into half-rings, cut the carrot into thin julienne strips, chop the cabbage into 2-3 cm squares, and cut the green onion into 3 cm pieces.

Boil the yakisoba noodles in boiling water for 1-2 minutes until just underdone, so they stay springy and slightly firm. Drain, rinse with cold water, and drizzle with 1 tbsp oil to keep them from sticking together.

Heat 2 tbsp oil in a wok or large skillet over high heat. Add the pork, season with salt and black pepper, and stir-fry for 2-3 minutes, breaking up the pieces with a spatula, until browned.

Add the onion and carrot, and stir-fry for 1-2 minutes until the onion turns translucent.

Add the cabbage and cook for 2-3 minutes, stirring frequently, until it softens slightly but stays crisp.

Add the green onion and cooked noodles, and toss for 1 minute, distributing the noodles evenly among the vegetables.

Pour in the prepared yakisoba sauce, turn the heat up to maximum, and quickly toss everything with kitchen tongs for 1-2 minutes, until the noodles are evenly coated in sauce and heated through.

Serve immediately while hot, garnished with dried aonori seaweed and pickled ginger if desired.