In a large pan heat some oil once hot add the chicken, chili, lemongrass, fish sauce and sugar and cook on high heat for about 5 minutes until cooked through, set aside.

Boil the noodles for 2 minute less than what the package directions say, drain and set aside.

In a wok or dutch oven heat a small amount of oil and add the vegetables and heat until the cabbage is broken down, about 5-7 minutes.

To the cooked vegetables add in the chicken, noodles, worcestershire sauce, oyster sauce, ketchup, soy sauce, and mirin and toss to coat. Cook 3-5 minutes until noodles start to brown and the sauce starts to caramelize.

Top with a fried egg and katsuobushi, nori, or other toppings to taste.