Vegetarian Yakisoba

Noodles are something that is loved all over the world, East or West. There are so many varieties of noodles, both in Eastern and Western cuisine. I love to try out noodles in any form, wherever it comes from. Among the Japanese noodles that I have tried out, this is my favorite.
Recipe source:Food.com
Ingredients:
8 ounces soba noodles
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
2 tsp sambal paste or 2 teaspoons other hot chili paste
1/2 tablespoon sugar
1 teaspoons sesame oil
1 1/2 tablespoons vegetable oil
1 small onions,sliced
4 garlic cloves, minced
1 big carrot, peeled and julienned
1/4 head cabbage, cored and shredded
4 scallion tops, chopped
1 tablespoon toasted sesame seeds (optional)
1 tsp ginger paste
Method:
Bring a medium pot of water to a boil.Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.).
Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.).
Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.Heat the vegetable oil in a large skillet or wok over medium-high heat.
When hot, add the onions, garlic,ginger and carrots, saute for about a minute now add cabbage. Cook stirring frequently, until the vegetables  are mostly tender
Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
Serve garnished with the chopped scallions and toasted sesame seeds.