chicken yakisoba... 25 minutes

the goods:

1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons ketchup
1 tablespoon sriracha sauce
1 tablespoon sugar
10 ounce bag angel hair coleslaw
2 carrots, peeled and shreded
1 small crown broccoli
2 inches fresh ginger
1 large boneless, skinless chicken breast
2 packages (3 ounces each) ramen noodles (discard seasoning packets)
1 tablespoon sesame oil
2 tablespoons peanut oil

In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. (Use only half the sriracha if you don't want it spicy.) Stir until the sugar is dissolved; set aside.
Peel and finely grate the ginger. Cut broccoli into bite-sized pieces. Slice the chicken into thin strips.
Boil a medium pot of water.
Heat the peanut oil in a wok over medium-high heat. When the oil is hot, add the grated ginger. Saute for about 30 seconds to a minute, stirring so it doesn't burn. Add the chicken strips and cook for about 5 minutes until no longer pink and cooked throughout. Add all the vegetables, and cook, stirring occasionally, until wilted, about 10 minutes.
Meanwhile, once the water boils, add the noodles and cook just until tender, 3 minutes. Drain and return to pot. Toss with the sesame oil.
Pour the sauce into the wok with the chicken and vegetables. Add the noodles, and stir to coat everything in the sauce. Heat through, a few minutes more.