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About 30 ounces yakisoba (see note)

Cooking oil

2 boneless, skinless chicken breasts, thinly sliced (or the same amount of thinly sliced beef, pork or shrimp; or thinly sliced, cooked leftover meat)

1/2 head of cabbage, cored and chopped

12 ounces fresh bean sprouts

1 bell pepper, seeded and diced

2 carrots, peeled and shredded

6 to 8 ounces shiitake mushrooms, sliced

8 ounces broccoli florets

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