Yaki Udon with Pork Belly, Cabbage and Bonito Flakes

What you need

• 400 g (14 oz) cooked udon noodles, the vacuum-packed or frozen kind
• 150 g (5 oz) thinly sliced pork belly
• 200 g (7 oz) cabbage
• 1/2 medium onion
• 1 small carrot
• 2 scallions
• 1 tbsp neutral oil
• 3 tbsp soy sauce, plus a splash more if needed
• 2 tbsp mirin
• 1/4 tsp black pepper, freshly ground
• 5 g bonito flakes, katsuobushi, for serving

Method

Restated from the original video

1. 1

   Cut the pork into 3 cm (1 1/4 in) pieces and the cabbage into 3 cm squares. Slice the onion into thin half-moons, cut the carrot into thin matchsticks and the scallions into 4 cm (1 1/2 in) lengths.

2. 2

   Stir the soy sauce and mirin together in a small bowl.

3. 3

   Put the udon in a colander and pour boiling water over it. Pull the noodles apart with chopsticks for about 1 min, then drain well.

4. 4

   Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the pork in a single layer and cook, stirring, until browned at the edges and cooked through with no pink inside, 3-4 min.

5. 5

   Add the onion and carrot and stir-fry until the onion starts to soften, about 2 min.

6. 6

   Add the cabbage and stir-fry until it wilts but still has some crunch, 2-3 min.

7. 7

   Add the drained udon and toss for 1 min to heat through, separating any clumps.

8. 8

   Pour the sauce around the edge of the pan so it sizzles, then toss for 1-2 min until the noodles are evenly coated and the sauce is absorbed.

9. 9

   Add the scallions and pepper, toss for 30 seconds and taste. Add a splash more soy sauce if needed.

10. 10

    Divide between two plates and top with the bonito flakes. Serve at once.

Imported from mission-food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.