Boil a large pot of water.
Mix together in a small bowl, soy sauce, Worcestershire sauce, ketchup, brown sugar, hoisin sauce and sesame oil. Set aside.
Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about 1 minute. Let drain well in a colander and set aside.
Heat 1 Tbsp oil in a non-stick wok or 12-inch (and deep) non-stick skillet over fairly high heat.. Add in green onions, ginger paste and garlic and sauté 30 seconds.
Add in bell pepper and mushrooms. Sauté 1 minute. Add in carrots and green onion greens and sauté until cabbage it's just wilted, about 1 - 2 minutes longer.
Add drained noodles to skillet. Pour sauce over top and toss. Sauté 1 minute. Sprinkle with sesame and serve immediately.