Directions

To Make

1. Boil a pot of water and blanch udon following package instructions.
2. Heat up wok with oil and fry pork belly until 80% cooked. Sprinkle salt and black pepper over.
3. Toss in sliced onions and cook until soft and add in cabbage, carrot, shiitake mushrooms and spring onions. Stir until well mixed. Cover and simmer under low heat for 3-5 mins.
4. Add in the udon and stir. Add in the dashi powder and sauces. Stir until well coated.
5. Serve hot with beni shoga and bonito flakes.