Make the tonkatsu sauce by whisking all the sauce ingredients together in a small bowl. Alternately, you can use purchased tonkatsu sauce, such as Bull-Dog brand.

Cook the soba noodles or angel hair pasta in a large pot of boiling salted water until tender but still firm to bite (follow package instructions for timing). Drain; transfer to a medium bowl and toss with the sesame oil and soy sauce to coat.

Meanwhile, in a large skillet over medium-high heat, heat the bacon crumbles until they are crisp and bubbling in fat. If you're using lardons, cook them until they are crisp and have rendered out much of their fat. Add the onion and garlic; sauté for about 5 minutes, until softened. Add this mixture to the pasta and toss to combine.

In the same empty skillet, heat 2 teaspoons vegetable oil. Cook the cabbage, bean sprouts, and 1/4 teaspoon salt for 5-10 minutes, until the veggies are wilted and beginning to turn brown on the edges. Add 2 tablespoons of the tonkatsu sauce and cook for about 2 more minutes.

Add the cabbage mixture to the pasta mixture and toss to combine.

Serve the yakisoba with white pepper, furikake, pickled ginger, shredded nori, additional shredded cabbage, and additional tonkatsu sauce.