• Gather all the ingredients. I used seasonings option A in this recipe demonstration. Now, bring a large pot of water to a boil on medium-high heat for boiling the udon noodles later. In the meantime, prepare the rest of the ingredients.
  

To Prepare the Ingredients

• Slice ½ onion thinly.
  
• Remove the tough core of 2–3 leaves green cabbage. Then, cut the leaves into pieces that are 1 inch (2.5 cm) square.
  
• Peel 2 inches carrot and cut it into thin slabs. Then, julienne the slabs into thin strips 2 inches (5 cm) long.
  
• Discard the tough stems of 2 shiitake mushrooms and slice the mushroom caps.
  
• Cut 2 green onions/scallions into 2-inch (5 cm) pieces. Cut 6 oz sliced pork belly slices into 1-inch (2.5 cm) pieces.
  
• When the water is boiling, blanch 2 servings udon noodles (frozen) for 30–40 seconds or until it just starts to loosen up. If you‘re using dry udon noodles, boil them according to the package instructions. Transfer the noodles to a plate and set aside.
  

To Stir-Fry the Yaki Udon

• Preheat a large frying pan over medium heat. When the pan is hot, add 1 Tbsp neutral oil and distribute it evenly. Add the pork belly and stir-fry.
  
• Season the pork with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Cook until it‘s no longer pink.
  
• Add the onion slices and stir-fry until tender.
  
• Add the cabbage, carrot strips, shiitake mushrooms, and green onions. Mix it all together until the ingredients are coated with oil.
  
• Cover with a lid and reduce the stove‘s heat to low. Let the ingredients steam for 3 minutes, or until the vegetables are slightly wilted.
  
• Add the udon noodles to the pan and toss with a pair of tongs to combine. (It‘s a lot easier to use tongs than two spatulas).
  
• Add the ingredients for either seasonings option A or B to the pan. For option A, add ½ tsp dashi powder, 2 Tbsp soy sauce, 1 Tbsp sake, and 1 tsp mirin. If you‘re using option B, add 3 Tbsp mentsuyu (concentrated noodle soup base) and 1 tsp soy sauce. Tip: If you have mentsuyu at home, definitely try my go-to seasonings option B because it‘s easy and delicious!
  
• Mix it all together. Taste and adjust the seasoning, adding more ground black pepper and salt to your liking.
  

To Serve

• Transfer the Yaki Udon to individual plates. Optionally, divide 3 Tbsp katsuobushi (dried bonito flakes) and sprinkle on top and divide 2 Tbsp pickled red ginger (beni shoga or kizami beni shoga) and garnish on the side of each plate.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days and in the freezer for a month.