7 oz J-Basket Udon Noodles (Dried) or 16 oz (Frozen/Cooked)
5 oz cabbage
2.5 oz asparagus, boiled
2.5 oz onion
2.5 oz yellow bell pepper
5 oz thin sliced pork belly
1 tablespoon vegetable oil
6 tablespoons Kikkoman Hon Tsuyu Soup Base — Item# 43800
1 tablespoon Kikkoman Saku Saku Crunchy Soy Sauce Flake
Ground black pepper, as desired
Directions
Prep the vegetables. Cut the cabbage into chunks and the onion into wedges. Cut the boiled asparagus on the bias into 2-inch (5 cm) pieces. Thinly slice the yellow bell pepper.
Cook the udon noodles. Boil the J-Basket Udon Noodles according to the package directions. Rinse in cold water and drain well in a strainer.
Saute the pork and vegetables. Heat the vegetable oil in a frying pan over medium heat. Add the pork belly, cabbage, onion, asparagus, and yellow bell pepper. Saute until the pork is cooked through and the vegetables are tender.
Stir-fry with the noodles and sauce. Add the drained udon noodles to the pan. Pour in the Kikkoman Hon Tsuyu Soup Base and stir-fry everything together until the noodles are well coated and heated through.
Plate and finish. Transfer to a serving plate. Sprinkle the Kikkoman Saku Saku Crunchy Soy Sauce Flake and ground black pepper on top. Serve immediately.
