Yaki Udon with Pork and Cabbage

Ingredients

• 28 oz frozen udon noodles
• 8 oz thinly sliced pork belly, cut into 2 inch pieces
• 1 tbsp vegetable oil
• 1/2 small yellow onion, sliced
• 1 medium carrot, cut into thin matchsticks
• 4 cups chopped green cabbage
• 4 shiitake mushrooms, sliced
• 3 green onions, cut into 2 inch lengths
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp oyster sauce
• 1 tsp sugar
• Bonito flakes, for garnish
• Beni shoga pickled ginger, for garnish

Method

1. Drop the frozen udon into boiling water for 1 minute to loosen, then drain.
2. Stir the soy sauce, mirin, oyster sauce and sugar together.
3. Heat the oil in a large skillet over medium-high heat and cook the pork until browned and it reaches 145°F, about 4 minutes.
4. Add the onion, carrot, cabbage and shiitake and stir-fry until the cabbage wilts, about 3 minutes.
5. Add the udon and sauce and toss for 2 minutes until the noodles are coated and hot, then toss in the green onions.
6. Pile onto plates and top with bonito flakes and pickled ginger.

Notes