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Gather all the ingredients. I like using frozen Sanuki udon noodles, which require boiling for 1 minute before using. If you use refrigerated udon noodles, loosen them under running water and ready to use. If you use dried udon noodles, boil them according to the package instruction.
Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions.
Slice onion and cut cabbage into 1” (2.5 cm) square pieces. Julienne the carrot (cut into 2” (5 cm) matchsticks).
Discard the tough shitake stems and slice the mushroom tops. Thinly slice the top 2” (5 cm) green part of scallions and set aside (for garnisih). Cut the rest of scallion into 2” (5 cm) pieces.
Cut the pork belly slices into 1” (2.5 cm) pieces.
In a frying pan, heat oil over medium high heat. Add the pork and cook until almost cooked through. Then add onion and cook until translucent and soft.
Add cabbage and carrots and stir fry until coated with oil. Then add shiitake mushrooms and scallion. Stir fry until vegetables are lightly wilted.
Add udon noodles and using tongs, combine well with all the ingredients.
Add seasonings (Freshly ground black pepper, 3 Tbsp Mentsuyu, and 1 tsp soy sauce) and mix all together. Please adjust the amount of Mentsuyu based on the amount of the ingredients you have added.
Serve on a plate and sprinkle bonito flakes and green onions on top. Garnish with red pickled ginger on the side if you like.