Chicken Yakisoba

Stir ¼ cup oyster sauce, ¼ cup soy sauce, 2 Tbsp. mirin, and 1 Tbsp. plus 1 tsp. ketchup in a small bowl to combine.

Toss 1 lb. skinless, boneless chicken thighs (4–6), cut into 2" pieces, with 2 Tbsp. oyster sauce mixture in a medium bowl to coat.

Heat 2 Tbsp. vegetable oil in a wok or large skillet over medium-high. Arrange chicken in wok in a single layer and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn over with a spatula and cook, undisturbed, until golden brown on the other side, about 2 minutes. Transfer to a plate with a slotted spoon.

Heat remaining 2 Tbsp. vegetable oil in wok over medium-high. Cook 1 small onion, thinly sliced, tossing often, until softened and starting to brown, about 1 minute. Add 1 medium red bell pepper, ribs and seeds removed,cut into 2" pieces, 6 oz. shiitake mushrooms, stems removed, caps thinly sliced, 4 garlic cloves, finely chopped, and one 1" piece ginger, peeled, finely chopped. Cook, stirring often, until fragrant and bell pepper and mushrooms are starting to soften, about 3 minutes.

Add ¼ small head of green cabbage (about 6 oz.), cut into 2" pieces; stir to combine. Return chicken to wok; toss to combine. Cover with a lid and cook until cabbage is tender, 5–7 minutes. If cabbage releases too much liquid, uncover and cook until liquid has almost completely evaporated. Add 16 oz. fresh (or frozen, thawed) yakisoba noodles, and gently toss to separate. Add remaining oyster sauce mixture and toss to coat. Remove wok from heat and top noodles with thinly sliced scallion greens.