Thought I'd share my Traditional Yakisoba recipe with everyone.

Here's what you need:

1/2 Head shredded cabbage
2 cups Diced or Shoestring-cut carrots
24-28 oz. thick Udon noodles (Four 7.22oz packages worth)
2 to 2 1/2 lbs. Chicken breasts (cut into thin strips)
4 Tbsp. Sesame oil
4 to 6 oz Yakisoba sauce
2 Tbsp. Ground ginger
Salt & pepper (to taste)
1 bunch of Green onion (optional)
1 Large saucepan
1 Large wok

If you cannot find Yakisoba sauce in your area, you can easily make it using ingredients found in most grocery stores.

Homemade Yakisoba sauce

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5 Tbsp. Hoisin sauce
5 tsp. Worchestershire sauce
5 tsp. Ketchup
5 tsp. Oyster sauce
2 1/2 tsp. soy sauce
2 1/2 tsp. sugar

Place all ingredients into an empty 8oz squeeze bottle. Close bottle tightly and seal the nozzle. Shake bottle vigorously for 1 to 2 minutes to allow all ingredients to combine and the sugar to dissolve.

Directions:

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1. Start by placing sesame oil into heated wok and swirl wok to coat.
2. Add chicken breasts and cook until meat is completely white. Drain all juices and return to heat.
3. Add ground ginger, salt, and pepper, and stir-fry until seasonings are well blended.
4. After chicken is fully cooked, set aside. Rinse the wok and re-season if necessary.
5. Boil water in a separate pot and place Udon noodles into the water. Do not overcook! Udon noodles need only 3-5 minutes of cooking time.
6. While noodles are cooking, place cabbage and carrot mixture into heated wok and drizzle with sesame oil, enough to evenly coat your veggies as you stir-fry. Continue to stir-fry vegetables until cabbage is limp and carrots are semi-softened.
7. Keep an eye on your Udon noodles. After 3-5 minutes, remove from heat when noodles are tender and drain all water.
8. Add cooked chicken breast to the vegetables and drizzle yakisoba sauce as you stir-fry the meat and vegetable together. Only add enough yakisoba sauce to allow ingredients to be evenly coated into a very light brown color.
9. Add cooked Udon noodles and drizzle more yakisoba sauce to help coat the noodles.
10. Stir-fry all ingredients together until well coated with yakisoba sauce.
11. If you are adding green onion, you can add it during this step and lightly stir-fry into the rest of the ingredients, but don't overcook it. You still want your green onion to be somewhat firm. Use any leftover sprigs of green onion as a garnish for presentation. (A few pieces of limp green onion is okay if it happens to reach that consistency.)
12. Remove from heat and serve. You can use any excess yakisoba sauce to drizzle over the top of the dish.
13. If desired, sprinkle sesame seeds over the top.

***Other ingredients to add to the vegetables are: bean sprouts, baby corn, or snow peas.***
***Chicken may also be substituted for beef or pork.***