Spicy Yakisoba

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2 Tbs oil

1/4 lb thinly sliced meat or seafood such as shrimp, squid or octopus

1 C roughly chopped cabbage

1 C bean spouts

1/2 C yellow onion sliced

1/4 C shredded carrot

10 ounces cooked thin Asian egg noodles

2 scallions sliced thin on the bias

1 clove garlic minced

3 Tbs tonkatsu sauce (Worcestershire sauce will do in a pinch)

1 Tbs gochujang

white pepper

aonori (green nori flakes) optional

benishoga (red pickled ginger) optional

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