Yaki Udon

Slice half an onion into thin pieces. Shred 100g of cabbage into bite-sized pieces. Julienne 30g of carrot into matchsticks. Slice 70g of mushrooms. Mince 2 cloves of garlic and 4g of ginger. Chop green onions for garnish.

Cut 200g of pork belly into bite-sized pieces.

In a small bowl, combine 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp ketchup, 1 tbsp Worcestershire sauce, and optional MSG. Whisk until sugar is dissolved.

Bring a pot of water to a boil over medium-high heat.

Add udon noodles to the boiling water and cook according to package instructions (usually 2-3 minutes). Drain and set aside.

Heat 1 tbsp of oil in a wok over medium-high heat. Add pork belly and cook for 1-2 minutes, or until no longer pink. Stir in minced garlic and ginger and sauté for 30 seconds until fragrant.

Add sliced onion, cabbage, julienned carrot, and sliced mushrooms to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.

Add the drained udon noodles and the prepared sauce to the wok. Toss everything together for 2-3 minutes until noodles are well-coated and heated through.

Transfer the Yaki Udon to a serving plate.

Sprinkle with chopped green onions and pickled ginger (if using).