Chicken Yakisoba

In a small bowl, whisk Worcestershire, soy, ketchup, oyster sauce, and sugar until combined and set aside. Season chicken strips liberally with salt and black pepper. In a heavy bottomed skillet over medium-high heat, preheat 2 tbsp of oil. Add chicken and cook, turning occasionally, for 7 minutes until browned and just cooked through. Remove chicken from the work and set aside. Add 1 tbsp of oil to the skillet before adding onion and carrot. Sautè until the carrots and onions are just softened, 3 minutes. Add in the cabbage, scallion, and bean sprouts. Stir fry for 4 to 5 minutes until the cabbage has wilted slightly and some of the vegetables have begun to brown. Season with salt and pepper. While the chicken and veggies are cooking, prepare the yakisoba noodles according to the package instructions but save any added seasoning packets or sauces for a later use. Make sure your noodles are thoroughly drained after cooking. When ready, add drained noodles to the skillet, mix until the veggies are evenly distributed. Add the cooked chicken and yakisoba sauce and toss everything to coat. Stir fry for an additional 2 to 3 minutes until everything is mixed and the noodles start to brown in places. Serve immediately.