A simple, speedy stir-fry of thick udon noodles with tender pork belly and vibrant vegetables, all tossed in a savory homemade sauce. Ready in just 15 minutes, this dish combines bold flavors and satisfying textures for an easy weeknight meal.
Slice half an onion into thick slices to prevent it from becoming mushy during cooking.
Cut 2-3 cabbage leaves into large, bite-sized pieces.
Julienne about 30 grams of carrot into thin strips so it cooks quickly while keeping the other vegetables crisp.
Thinly slice three mushrooms (optional).
Finely chop two garlic cloves and a small piece of ginger, or grate them. Don’t skip these for their wonderful flavor and aroma.
Slice some green onions for garnish.
Cut 200 grams of pork belly into bite-sized pieces. If unavailable, you can substitute with bacon, chicken, beef, shrimp, or tofu.
In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon ketchup, 1 tablespoon Worcestershire sauce, and a pinch of MSG (optional) until the sugar dissolves.
Bring a pot of water to a boil and cook the udon noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of oil or pork fat in a large pan over medium-high heat.