Ingredients (2 Servings)

• 2 portions Frozen Udon noodles (thawed)
• 1/4 lb Pork belly or chicken (sliced thin)
• 2 cups Green cabbage (chopped into bite-sized squares)
• 1/2 Onion & 1/2 Carrot (sliced thin)
• Sauce: 2 tbsp Soy sauce, 1 tbsp Mirin, 1 tsp Dashi powder, Salt and pepper
• Katsuobushi (bonito flakes) for garnish

Instructions

1. Sauté protein & veg: Heat a splash of oil in a wok or large skillet over medium-high heat. Stir-fry pork slices until browned. Toss in onions, carrots, and cabbage, cooking for 3 minutes until tender-crisp.
2. Add chewy noodles: Drop the thawed udon noodles directly into the pan with vegetables. Stir-fry for 2 minutes to incorporate.
3. Glaze: Pour in the soy sauce, mirin, and dashi powder. Toss vigorously on high heat for 1 minute until the sauce coats every noodle perfectly. Season with salt and black pepper.
4. Garnish: Plate hot and scatter bonito flakes on top. Watch them dance from the steam!