Japanese Street Stir-fried Noodles (Yakisoba)

Dice the pork belly into bite-sized pieces.

Slice half a medium onion, 2 oz of carrot diagonally, and chop 2 green onions into 1-inch pieces. Shred 3 oz of cabbage into bite-sized pieces.

In a small bowl, whisk together 1 tbsp oyster sauce, 3 tbsp Worcestershire sauce, and 3 tbsp water.

If using fresh yakisoba noodles, they are pre-cooked. If using raw noodles, cook them according to package directions and drain. Gently loosen the noodles with a little water if they are clumped.

Heat a large cast iron skillet over medium-high heat with 1 tbsp cooking oil. Add the pork belly and cook for 3-5 minutes, or until the edges are nicely browned and crispy.

Add the chopped onion, carrot, and green onion to the skillet. Stir-fry for 2-3 minutes until they are slightly softened. Add the shredded cabbage and continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

Season the pork and vegetables with salt and black pepper to taste.

Push the pork and vegetables to one side of the skillet to create space in the center for the noodles.

Place the yakisoba noodles in the cleared space in the skillet. Stir-fry the noodles for about 1 minute on each side to get them slightly crispy.

Pour the prepared sauce over the noodles and vegetables. Stir-fry everything together for 2-3 minutes, ensuring the noodles and vegetables are well coated with the sauce and combined.

Transfer the yakisoba to a serving plate.

Garnish with pickled ginger and chopped parsley.