Yakisoba

Loosen the fresh yakisoba noodles by running them briefly under hot water or microwaving them for thirty seconds to separate the strands without making them mushy.

Heat vegetable oil in a large wok or skillet over high heat and stir-fry the sliced chicken until golden, then add the onion, carrot, and cabbage and cook for two minutes.

Add the loosened noodles to the wok and toss everything together vigorously, using tongs to lift and separate the noodles as they cook for another two minutes.

Pour the yakisoba sauce over the noodles and continue tossing until every strand is evenly coated and the sauce is slightly caramelized from the high heat.

Plate the yakisoba and top with pickled red ginger, aonori seaweed flakes, and a generous shower of dancing katsuobushi bonito flakes.