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1
Heat a teppan or cast-iron griddle to its maximum temperature. Lay the sliced pork across the surface in a single layer and cook undisturbed until the edges colour and the fat renders. Turn and cook through. Push to one side.
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2
Add the cabbage to the open section of the griddle. Cook at maximum heat, turning occasionally, until the leaves are wilted at the edges and beginning to char at their tips. Combine with the pork.
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3
Spread the pre-cooked noodles across the hot surface. Press them flat against the griddle and leave undisturbed long enough for the contact surface to caramelise slightly — this is where the dish lives or dies; a surface that is insufficiently hot or noodles turned too early will steam rather than fry, producing a gummy rather than lightly charred result. The noodles are ready to turn when they release cleanly and show faint colour on the underside.
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4
Combine the Worcestershire-style sauce, oyster sauce, and soy sauce. Pour the mixture over the noodles, pork, and cabbage. Toss the entire contents of the griddle together at maximum heat for 60 seconds, until the sauce caramelises onto the hot noodles and the preparation is uniformly glazed and fragrant.
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5
Plate immediately. Scatter aonori over the surface and place beni shōga on top. Serve at once while the noodles retain their char and the sauce remains glossy.