Yakiudon

If the noodles are frozen, boil until cooked. Rinse off the starch. Drain well and set aside.

Slice onion and cut cabbage into 1" square pieces. Julienne the carrot into 2" matchsticks.

Discard the tough shitake mushroom stem and slice the mushroom tops. Thinly slice the top 2" green part of the scallion and set aside. Cut the rest of the scallion 2" pieces. Cut the pork belly into 1" pieces.

In a frying pan over medium high heat, cook the pork. Add onion and cook until translucent and soft.

Add the cabbage and carrot and stir-fry until coated with oil. Add shitake mushrooms and scallions. Stir-fry until vegetables are lightly wilted. Add the noodles and using tongs, mix all the ingredients.

Add the seasonings and mix all together. Adjust the amount of oyster sauce and sesame oil based on the amount of ingredients you have added.

Serve on a plate and sprinkle the pork floss and green oinions on top. Garnish with pickled red ginger on the side, if desired.