Cut the ingredients into bite-sized pieces. You can chop the vegetables into slightly bigger pieces since they shrink when stir-fried.

First, cook the eggs in your preferred style and set them aside on a plate.

Give the pan a quick wipe, add a little oil, and stir-fry the chopped garlic over medium heat.

Once the garlic becomes fragrant, add the onions and bell peppers first, since they are thicker vegetables. Cabbage, chives, and green onions are thinner and cook more quickly, so add them later.

Next, add the meat to the pan and stir-fry until it is almost fully cooked. Add the cabbage at this point and stir-fry together.

Move the vegetables and meat toward the edges of the pan, making space in the center. Add the noodles to the center.

Pour the cooking sake or water over the noodles.

This is how you steam-fry the noodles and loosen them up. There's no need to rush. The cooking sake or water will naturally help loosen the noodles. Flip the block of noodles over to help loosen them. If the noodles don’t loosen easily, add a little more water as needed.

Once the noodles have loosened, Add the chives and green onions, as they cook quickly. Then add the powdered sauce and mix everything together.

Once the powdered sauce is evenly coated, drizzle the soy sauce around the edge of the pan. Add white pepper to taste.

If the Yakisoba seems watery, toss the noodles to let the steam escape until dry them out. Top with your eggs, and you're done!