Ack! I'm trying to remember how I used to do this. I guess you'll want some yakisoba noodles-in-a-bag, unless you're planning to get dry soba and cook it first. In WA, they just sell 'em at Safeway; should be pretty easy to find in Toronto.

If I remember correctly, you put 'em in a skillet with a tablespoon or two of water and sort of lightly saute them until they're separated and loose. Then set 'em aside, start up a good stir fry (garlic, onion, and oil first; then carrots, soy sauce, tofu, and ginger; then broc, zuch, cabbage, and whatever else; more sauces/flavors and some toasted sesame oil as needed), and chuck them in at what looks like an opportune point. I think I was told to send 'em in right when the last of the veggies go, but I could also see the logic of putting them in after the onions have been going for a minute or two.

The genuine noodles-in-nondescript bag usually come with a packet of msg or whatever. Your call on whether to use that.

i've got no clue how to do this the old-school way, but i'm sure there're plenty of recipes online. sadly, since yakisoba noodles are NOT a Cajun dish, i can't find any homemade-style recipes that might intrigue you, but i found almost a dozen recipes for schnitzel to cook for my gf (who goes apeshit for schnitzel, btw)....

i vote checking the net for some good recipes, since i'm unfortunately of no use to you....

;D

For (most types of) instant noodles that I can still stomach, my money is always on Sapporo Ichiban.