Japanese Stir-Fried Udon

Slice 100 g onion, 50 g carrot, and 100 g cabbage into similar thicknesses so they cook evenly.

Cut 150 g pork belly into bite-size pieces and keep everything near the stove before heating the pan.

Rinse 2 servings of udon in warm water for 20 to 30 seconds, gently separating the strands.

Drain well before stir-frying, because excess water lowers the pan temperature and makes the noodles steam instead of sear.

Mix 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon mirin in a small bowl before cooking.

The stir-fry moves quickly over high heat, so the sauce should be ready to pour at once.

Heat 1 tablespoon cooking oil in a large pan over high heat until it looks glossy.

Add the pork belly and stir-fry for 2 to 3 minutes, until the edges brown and some fat renders.

Add the onion and carrot first and stir-fry for about 1 minute, then add the cabbage.

Cook only 1 to 2 minutes more, until the vegetables soften slightly but still keep some crunch.

Add the drained udon and prepared sauce, then toss quickly over high heat for about 2 minutes.

When the noodles look glossy and little sauce remains in the pan, plate them and top with 5 g bonito flakes.