Chicken Yakisoba

2 tablespoons canola oil

1 tablespoon sesame oil

2 skinless, boneless chicken breast halves - cut into bite-size pieces

2 cloves garlic, minced

2 tablespoons Asian-style chile paste

½ cup soy sauce

1 tablespoon canola oil

½ medium head cabbage, thinly sliced

1 onion, sliced

2 carrots, cut into matchsticks

1 tablespoon salt

2 pounds cooked yakisoba noodles

2 tablespoons pickled ginger, or to taste

Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.

Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.

Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.