In a large pot of generously boiling water, cook wheat noodles until package instructions, drain and place to the side. Meanwhile, prep the ingredients and mix the Yakisoba sauce ingredients in a bowl, and place to the side.
Over high heat, preheat a large wok and season the beef generously with sea salt and pepper. Add 1 tbsp of cooking oil and sear the beef for 1 to 2 minutes (2 minutes for well done). Once seared, pour the beef onto a plate.
Add another tbsp of oil to the wok, then add cabbage, carrots and onions. Stir fry for 3 minutes, until al dente.
Add bean sprouts and stir fry for 1 minute. Add the seared beef and yakisoba sauce to the stir fry. Reduce for 10 to 20 seconds, then add noodles.
Mix through the noodles into the sauce until hot. Turn off the heat and serve with pickled ginger.
If you don't plan on using pickled ginger for the garnish, I recommend adding 1 1/2 tbsp of rice wine vinegar or 2 tbsp lime juice to the Yakisoba sauce.