Bring 8 1/2 cups (2 L) of water to a boil and add the baking soda. Add the spaghetti and cook it for 1 minute longer than the package instructions. Boiling pasta in baking soda water helps mimic the chewy texture of yakisoba noodles.

While the pasta is cooking, cut the cabbage into bite-size pieces, julienne the carrot, mince the garlic and ginger, peel and devein the shrimp, and cut the squid into bite-size pieces.

Heat 2 teaspoons of sesame oil in a large pan or wok over medium-high heat. Add the cabbage and carrot and stir-fry for about 1 minute.

Add the shrimp, squid, garlic, ginger, and 1/4 teaspoon salt. Stir-fry until the seafood is cooked through.

Add the cooked spaghetti, chicken bouillon powder, remaining 1/4 teaspoon salt, and oyster sauce. Toss everything together until well combined.

Add the garlic chives and drizzle in the finishing sesame oil. Sprinkle with black pepper, then turn the heat to high and toss everything together briefly until well combined. Serve immediately.