• Gather all the ingredients. Note: This recipe is perfect for college students, singles, and anybody who's cooking for one.
  

To Prepare the Ingredients

• Cut 2 green cabbage leaves into bite-sized pieces about 1-inch (2.5 cm) square.
  
• Cut ¼ onion into ¼-inch (6-mm) slices.
  
• Cut 4 inches carrot into 2-inch slabs. Then, cut them into 2-inch (5-cm) julienned strips.
  
• Cut 1 boneless, skinless chicken thigh along the grain into ¾–1 inch (2–2.5 cm) strips. Angle your knife back and diagonally, then slice the strips crosswise into ¾–1 inch (2–2.5 cm) squares. This sogigiri cutting technique creates flat pieces of equal thickness and more surface area so they cook faster and absorb seasonings better.
  
• Sprinkle the chicken pieces with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
  
• Remove the wrapper from 1 serving yakisoba noodles. Place them on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave until just warm, about 30 seconds. Then, gently loosen the noodles with your hands. Tip: Pre-steamed noodles come pressed into a square. Separating them makes it easier to toss with the ingredients in the pan and helps prevent breakage.
  

To Cook

• Heat a large skillet (I used a 10¼-inch carbon steel frying pan), wok, or griddle on medium heat. When it's hot, add 1 Tbsp neutral oil. Add the chicken and onion to the pan in a single layer.
  
• Stir-fry with a spatula until the chicken is no longer pink, about 2 minutes. Then, add the cabbage and carrot. Toss to combine and allow the steam to evaporate. Tip: Give the ingredients direct contact with the hot cooking surface to keep things dry and develop a nice char.
  
• Cook until the veggies are tender, then add the noodles. Toss with tongs to combine and allow the steam to escape. Fry the noodles until heated.
  
• Add 1 serving yakisoba sauce that comes in your noodle package. If you don't have a sauce packet, add bottled or homemade yakisoba sauce, to taste. Toss to combine.
  

To Serve

• Serve on an individual plate (I used a scallop-edged dinner plate) and enjoy!
  

To Store

• Transfer the leftovers to an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. Reheat in the microwave until warm. If frozen, thaw overnight in the refrigerator before reheating.