In a small bowl, whisk together the yakisoba sauce ingredients: soy sauce, Worcestershire sauce, ketchup, brown sugar, sesame oil, ginger, and garlic. Set aside.

Cook the ramen noodles according to package instructions, discard seasoning, and set aside.

In a spacious skillet or wok, warm some oil over medium-high heat. Add the sliced chicken and cook until it is golden brown and cooked through. Once done, take it out of the skillet and set it aside.

In the same skillet, add red bell pepper, mushrooms, cabbage, and carrots. Stir-fry until the vegetables are tender-crisp.

Return the chicken to the skillet along with the cooked ramen noodles. Pour the yakisoba sauce over everything and toss well to combine and heat through. Serve warm.