4TbspWorcestershire sauce, (Japanese brand "Bulldog" Worcestershire sauce (Usuta-so-su, ウスターソース) is milder and less sour than Lea & Perrins Worcestershire sauce. If you use non-Japanese brand, add more sugar)
4tspoyster sauce, (if you're allergic to shellfish, or if you're vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce)
Whisk all the ingredients for Yakisoba sauce. It's important to taste the sauce and see if you need to add more sugar. For example, some ketchup is sweeter than others while some Worcestershire sauce is less sour than others. Set it aside.
To Make Yakisoba
Slice the onion, cut the carrot into julienned strips, and slice the shiitake mushrooms.
Chop the green onion into 2 inch (5 cm) pieces, cut the cabbage into small bite pieces and cut the meat into 1 inch pieces.
In a skillet or wok, heat oil on medium high heat. Cook the meat until no longer pink.
Add the onion and carrot and cook for 1-2 minutes.
Add the cabbage and cook until almost tender.
Lastly, add the green onion and shiitake mushrooms and cook for 1 minute. Season with freshly ground black pepper.
Transfer the yakisoba noodles to a sieve and quickly run hot water over yakisoba noodles. Separate the noodles with your hands. Add the noodles to the skillet/wok, and lower the heat to medium. It’s best to use tongs to combine the noodles with ingredients. Keep an eye on the noodles as they may stick to the skillet/wok.
Add Yakisoba Sauce, and adjust the amount of sauce to use based on your other ingredients. Using a pair of tongs, mix all together and transfer to plates. Garnish with dried green seaweed and pickled red ginger. Serve immediately.