Shrimp Yakisoba

Bahan-bahan (3 porsi)

• 5 oz shrimp ((roughly 10 pieces, but it depends on the size of the shrimp))
• 2 oz squid ((I used frozen and defrosted calamari steak))
• 2 Tbsp sake ((to marinate the seafood))
• ½ lb green cabbage ((about ¼ small head))
• ½ onion ((5 oz, 142 g))
• 3 g reen onions/scallions
• 4 inches carrot ((3.5 oz, 100 g))
• 3 servings yakisoba noodles ((pre-steamed; one package contains 3 servings, 16–17 oz, 454–480 g))
• 1 Tbsp neutral oil ((plus more, if needed))
• freshly ground black pepper ((to taste))
• 3 Tbsp Worcestershire sauce
• 4 tsp oyster sauce
• 3 tsp ketchup
• 2 tsp soy sauce
• 2 tsp sugar ((plus more, to taste))
• aonori seaweed
• pickled red ginger