Janjan Yaki Noodles

• 300 grams Cabbage
• 1 bag Bean sprouts
• 4 Green bell peppers
• 1 medium Carrot
• 1 medium Onion
• 400 grams Pork belly (sliced or a block)
• 4 packets Udon noodles
• 90 grams Red miso
• 4 tbsp Caster sugar
• 1 tbsp Cooking sake
• 1 tsp Soy sauce
• 1 tsp Bonito based dashi stock granules
• 15 grams Grated garlic
• 1/2 tsp Ichimi spice

1. Chop the cabbage roughly.
2. Cut the peppers into quarters.
3. Cut the carrot into rectangular slices and the onion into wedges.
4. Wash the bean sprouts.
5. I used a pork belly block this time.
6. If you're using a block, slice it up as thin as you like.
7. Mix all the miso sauce ingredients together.
8. Spread oil on an electric griddle and add the ingredients in the following order: pork, carrot, onion, green pepper, bean sprouts and cabbage.
9. Top with the miso sauce.
10. When the pork is cooked and the vegetables have wilted, stir fry it all with the miso sauce.
11. When everything is well cooked and moisture is coming out of the vegetables, add the udon noodles, stir fry together, and it's done.
12. I used this red miso, which includes konbu seaweed dashi.
13. If you're using hatcho miso, add a little konbu seaweed based dashi stock granules.

cabbage, sprouts, green bell peppers, carrot, onion, pork belly, packets, red miso, sugar, sake, soy sauce, granules, garlic, ichimi spice

Taken from cookpad.com/us/recipes/154575-janjan-yaki-noodles (may not work)