Lightly coat the chicken cutlets with olive oil and season with salt and pepper. Add a little oil to the griddle, place the chicken on it, and cook until golden brown on both sides. Flip as needed. Once fully cooked, remove from the griddle and slice into bite-sized pieces.
While the chicken is cooking, add a bit of olive oil next to it on the griddle. Add the celery, cabbage, and onion to the griddle and toss occasionally. Season with a little low-sodium soy sauce.
In a medium mixing bowl, combine the soy sauce, oyster sauce, rice vinegar, ground ginger, grated garlic, and black pepper. Mix well and set aside.
After slicing the cooked chicken, return it to the griddle along with the pre-cooked Yakisoba noodles. Spray the noodles with a little water to create steam, helping them to break apart. Use tongs or spatulas to separate the noodles as needed.
Gradually add the sauce in stages. Pour in 1/3 of the sauce and toss everything together. Add the next third and continue mixing. If more sauce is needed, add the remaining portion. Allow the sauce to reduce slightly, then plate the dish individually or on a large platter.
