1 packet (200g) udon
60g pork belly (thinly sliced)
1/3 no onion (shredded)
80g cabbage (cut into pieces)
40g each red, yellow & green bell pepper
2 tbsp cooking oil
1 tbsp Kikkoman soy sauce
½ tsp dashi stock
3 tbsp water
- Bring some water to boil, blanch the udon until loosen, remove, drain and set aside.
- Heat up a wok with 2 tbsp of cooking oil, add in the pork belly, stir-fry until lightly brown.
- Add in onion, cabbage and red bell peppers, stir-fry to combine.
- Add in udon and seasonings, continue to stir-fry until the udon absorb most of the sauce.
- Dish out and serve.