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Pour the vegetable oil into a large wok and heat it on the stove over medium-high.  Allow the oil to heat up for 30 to 60 seconds before adding any of the ingredients to it. The oil should be hot enough to easily glide over the surface of the wok. If you don't have a wok, use a large, heavy-bottomed skillet with relatively low sides. Add the pork or chicken to the hot oil in the wok. Cook at medium-high, stirring frequently, until you can no longer see any visible pink from any side.  Depending on the thickness of the meat, expect to spend 4 to 7 minutes browning it. Don't worry about checking the inside of the meat. It will continue to cook as you add the remaining ingredients, so as long as you brown all sides during this step, it should be safely and thoroughly cooked by the end of the recipe. Add the sliced onion to the meat and oil. Fry over medium-high heat, stirring frequently, until the onion softens and wilts.  Note that if you choose to use any other hard vegetables, you should add them to the wok when you add the onion. Other hard vegetables you may end up using include broccoli, baby corn, and water chestnuts. Generally, you'll need to cook the onion and any other hard vegetable for 1 to 2 minutes during this step. These vegetables only need to start wilting at this point in the recipe. If you allow the onions to become translucent now, they might become too soggy or brown by the end of the cooking process. Add the carrot, cabbage, and green onion to the wok with the onion and meat. Continue cooking and stirring the contents of the pan over medium-high heat until these vegetables soften.  Any other soft vegetables you decide to use should be added at this time, as well. Other soft vegetables you may end up using include sliced or chopped bell pepper, diced zucchini, snap peas, and bean sprouts. You'll need to cook these vegetables for roughly 3 to 4 minutes during this step. Aside from getting soft and wilted, these vegetables should also begin release water. Sprinkle ground black pepper over the meat and vegetable mixture in the wok. Drizzle with 3 Tbsp (45 ml) of your prepared yakisoba sauce, as well. Toss the contents of the pan lightly to help distribute the pepper and sauce. Place the yakisoba noodles in a colander and hold them under hot running water for 15 to 30 seconds.  Running the noodles under hot water should help separate any that were stuck together in the package. If the water alone does not separate the noodles, gently separate them with your fingers. Note that most yakisoba noodles are actually chukamen noodles, a type of Chinese-style egg noodle. These noodles should not be confused with standard soba noodles, which are made from buckwheat flour. If you do not have yakisoba noodles, you could technically make this dish with standard dried spaghetti. Boil the spaghetti according to package directions until it is "al dente." Do this immediately before cooking the rest of the yakisoba ingredients, then add the noodles to the wok and treat as yakisoba noodles from that point on. Lower the heat to medium, then add the noodles to the meat and vegetable mixture currently in the wok. Do not dump the entire pile of noodles directly into the pan. Instead, use your hands or tongs to grab small portions of the noodles and add them to the pan a little at a time. Continue until all the noodles have been added. Stir the noodles into the rest of the yakisoba mixture. Work continuously to prevent the noodles from burning and sticking to the bottom of the wok. The yakisoba noodles should already be soft when you add them to the wok, so they should cook quickly. Essentially, they only need to remain in the pan for a total of 3 to 4 minutes at most, or until they are heated throughout. Pour the remaining yakisoba sauce over the contents of the wok. Using tongs, toss the ingredients to distribute the sauce evenly. You may wish to add more or less sauce depending on the number of ingredients you end up using. Ideally, the sauce should coat all of the ingredients without much (if any) excess puddling beneath them.
Heat the oil. Brown the meat. Add the onion. Toss together the remaining vegetables. Season the contents of the pan. Separate the noodles. Add the noodles to the wok. Stir until mixed. Pour in the remaining sauce.