Saute the cabbage, bean sprouts, onions, and carrot until they are mostly tender. Add the noodles, scallions and garlic, then cover with the remaining oil (1 Tbs). If the noodles have clumped together, add a few tablespoons of water to the pan to help separate them. Stir fry the noodles until they are completely separated and there is no water remaining. Add the meat/seafood back into the pan along with the tonkatsu sauce, gochujang and white pepper and stir fry until the sauce is evenly coated around the noodles.