1. Mince garlic and thinly slice ginger. Pour hot water over noodles or microwave for 30 seconds to loosen.

2. Thinly slice protein and season with salt and pepper.

3. In a wok or large skillet, heat cooking oil over high heat, until shimmering.

4. Add the onions, ginger and protein and stir fry until protein is no longer pink and onions are starting to sear.

5. Add garlic, cabbage, peppers, and carrots. Continue to stir fry until tender.

6. Add noodles and snap peas. Continue cooking until heated through.

7. Add the yakisoba sauce and cook allowing the noodles and vegetable to get a little blackening.

8. Garnish with green onions or beni shouga (red pickled ginger) if desired.