01 - Prepare the Yakisoba Sauce, cover it with some cling film and set aside. 02 - Slice the Onion. 03 - Cut the Carrots into julienned strips. 04 - Slice the Shiitake Mushrooms ( optional ). 05 - Chop the Green Onion into 5cm / 2in pieces. 06 - Cut the Cabbage Leaves into small bite pieces. 07 - And finally cut the Meat into 2.5cm / 1in bite-size pieces. 08 - Boil some water in a pot. 09 - Heat the Oil in a large skillet or wok over a medium high heat. 10 - Put the Meat in the skillet or wok and cook until no longer pink. 11 - Add the Onion and Carrots and cook for 3 minutes. 12 - Add the Cabbage and cook until almost tender. 13 - Finally, add Green Onion and Shiitake Mushrooms ( optional ) and cook for 1 or 2 minutes. 14 - Season with Freshly Ground Black Pepper. 15 - Transfer the Yakisoba Noodles into a sieve and place the sieve into the boiling water ( Step 08 ) for a minute. Using chopsticks, move the noodles to separate them. 16 - Add the Noodles to the skillet / wok, and turn the heat to medium. Using tongs, combine the Noodles with all the cooked Ingredients, making sure the Noodles don't stick to the skillet or wok. 17 - Add the Yakisoba Sauce and mix well to combine. 18 - Transfer to plates and garnish with dried Green Seaweed and Pickled Red Ginger. Serve.