Bring a large pot of water to a boil over high heat. Add the Yaki-Soba noodles and cook for 1-2 minutes until slightly tender. Drain the noodles well.

In a small mixing bowl, whisk together the reduced sodium soy sauce, minced garlic, brown sugar, grated ginger, and white pepper.

Heat olive oil in a large skillet over medium-high heat. Add diced onion and sliced celery. Sauté for 3-4 minutes until tender.

Stir in shredded cabbage and cook for 1 minute until heated through.

Add the drained Yaki-Soba noodles and the sauce mixture. Toss together for about 2 minutes until well combined.

Remove from heat and serve hot, garnishing with chopped green onions or sesame seeds if desired.