Fried Rice + Yakisoba Noodles = Fried NoodleRice

• 200 grams Thinly sliced pork belly
• 1/4 Cabbage
• 2 servings Yakisoba noodles
• 700 grams Plain cooked rice
• 2 tbsp Vegetable oil
• 1 Salt and pepper
• 1 tbsp Dashi stock granules (I used Hondashi brand)
• 50 ml Hot water
• 1 tbsp Bonito flakes
• 2 tbsp Japanese Worcestershire sauce
• 5 tbsp Tonkatsu sauce
• 1 Aonori (optional)
• 1 Ichimi spice (optional)

1. Roughly chop the pork into 2 cm slices.
2. Thinly slice the cabbage.
3. Roughly chop the yakisoba noodles into 2 cm pieces.
4. Put 1 tablespoon oil in a frying pan, then stir-fry the pork belly.
5. Once the pork belly is browned, add the cabbage, season with salt and pepper, then continue to stir-fry.
6. Remove the pork and cabbage from the frying pan, then add 1 tablespoon oil.
7. Add the rice and yakisoba noodles with the dashi dissolved in hot water, then stir-fry.
8. Once the rice and yakisoba noodles become cooked, return the pork and the cabbage to the pan, add the bonito flakes and thoroughly stir-fry.
9. Add the Japanese Worcestershire sauce, briefly stir-fry, add the tonkatsu sauce, evenly mix, then serve.
10. Top with aonori and ichimi spice to taste.

pork belly, cabbage, yakisoba noodles, rice, vegetable oil, salt, granules, water, flakes, worcestershire sauce, tonkatsu sauce, ichimi spice

Taken from cookpad.com/us/recipes/158787-fried-rice-yakisoba-noodles-fried-noodlerice (may not work)