How can I cut the flavour of Worcestershire sauce in a completed Asian dish?
I have never encountered this problem but I would suggest making up a batch of just the sauce, omitting the Worcestershire sauce and maybe going a little light on any of the other ingredients that would contribute a high salt content. I would make sure to cook the sauce till the raw flavor is gone, then I would add that to the remaining Chicken Yakisoba you have. Good luck, I hope everything works out.