In a pot of boiling water (~1L), cook ramen for 50 seconds. Drain and set aside.
In a hot pan/wok, add cooking oil and garlic. Add minced chicken and pinch of salt. Stir fry until chicken is cooked.
Add in cabbage, carrot, onion and shiitake mushrooms.
Add Yakisoba sauce and mix well. Saute until vegetables soften and caramelise.
Turn off gas. Add in ramen noodles and mix well, ensuring noodles are evenly coated with the sauce.
Place on a serving plate. Garnish with sesame seeds and seaweed strips.