Mikado Yakisoba

Cook the noodles in boiling water until just tender, about 1 minute. Drain and rinse in colander and spread them on a kitchen towel to dry slightly.

In a large skillet or wok, heat 2 tablespoons oil over high heat, then add onions, carrots, zucchini, cauliflower and Napa or bok choy. Stir-fry until the carrots begin to soften. Remove from pan.

In a small bowl, stir together the Worcestershire sauce, sake and salt. Heat the remaining 4 tablespoons oil in a skillet and add the noodles. Toss with wooden spoon until the noodles begin to brown.

Add the vegetables and shrimp, then pour the sauce over them and toss mixture until well combined.