Boil 200 grams of yakisoba noodles as per the package instructions. Drain and set aside.
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of sugar. Set aside.
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add 200 grams of peeled and deveined shrimp and cook for 2-3 minutes until they turn pink. Remove the shrimp from the pan and set aside.
In the same pan, add 1 tablespoon of oil and stir-fry 1 chopped onion, 1 julienned carrot, and 1/2 thinly sliced bell pepper for 3-4 minutes until the vegetables are tender.
Add the cooked noodles and shrimp back to the pan with the vegetables. Pour the sauce mixture over the noodles and stir-fry everything together for another 2-3 minutes, ensuring the noodles and shrimp are well-coated with the sauce.
Garnish with 2 chopped spring onions and a sprinkle of sesame seeds before serving.