Bring water to a boil. Add in the baking soda, then cook the spaghetti for about 1 minute longer than the package directions. Drain very well.
In a small bowl, whisk together the Worcestershire sauce, barbecue sauce, soy sauce, chicken bouillon powder, and cumin powder.
Slice the onion, julienne the carrot, and chop the cabbage into bite-size pieces.
Heat the cooking oil in a large skillet over medium-high heat. Add the pork and cook until it is no longer pink.
Add the onion, carrot, and cabbage. Season with the salt and black pepper, then stir-fry until the vegetables are just tender.
Add the drained spaghetti and pour in the prepared sauce. Stir-fry for about 2 minutes until everything is evenly coated.
Drizzle the sesame oil over the noodles and stir-fry for another 1 to 2 minutes until glossy. Serve immediately.
