Prepare sauce. Place all ingredients for sauce into a small bowl and mix well. Set aside.
Heat a large nonstick frying pan over low heat. Add ½ tbsp cooking oil. Toss in bacon and corn. Once bacon is cooked, transfer onto a plate, and set aside.
Clean excess oil off the pan, add additional 1 tbsp of oil and heat over medium-high heat.
Add Yakisoba noodle to frying pan, stirring to coat noodles with oil. Add ¼ cup of water and cook until water is fully evaporated. Add garlic, cooked bacon, and corn, and drizzle sauce over the noodles. Toss everything together to combine, cooking for an additional 30 seconds. At last, add beansprouts, cilantro, and green onions. Continue tossing, and season with salt and pepper to taste.
Divide noodles into 2 bowls, garnish each with cooked egg, extra cilantro, lime wedge, and sprinkle with sesame seeds.