How can I cut the flavour of Worcestershire sauce in a completed Asian dish? I was following a Chicken Yakisoba recipe that looked good. I ended up doubling the sauce because I had added extra cabbage and other vegetables. The sauce called for: 


  
  1/4 cup soy sauce 
  1/4 cup worcestershire sauce 
  2 Tbsp ketchup 
  up to 1 Tbsp sriracha hot sauce
  1 Tbsp sugar
  


I double all there except I kept the sriracha sauce to 1 Tbsp. I was wary of adding 1/2 cup of Worcestershire but I only really started cooking recently so I do not have experience to know better. The resulting sauce was powerful to say the least. While it is edible it is not something I am super proud of. Next time I will reduce the amount. After reading comments on this some other people had similar issues. 

For now I have 4-5 servings of this dish that I do not want to throw out. I hate waste. However I would like to try and salvage the dish.

What can I do to try and cut the Worcestershire sauce in my already completed Chicken Yakisoba?
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.