Somen Noodles Chijimi with Pork and Walnut

• 2 Somen noodles
• 1 less than 100 grams Sliced pork belly
• 20 grams Scallions
• 20 grams Walnuts
• 20 grams Cheese (sliced)
• 1 Egg (large size)
• 1 tsp Dashi stock
• 1 Salt and pepper
• 1 tbsp plus Sesame oil
• 1 as much (to taste) Ponzu, sesame oil and doubanjiang

1. Cook the somen noodles to 'al dente' firmness.
2. rinse well in cold running water and drain.
3. Slice the scallion diagonally.
4. Break the walnuts roughly with your fingers.
5. Cut the pork in about a thickness of 1 cm each.
6. Stir fry the pork in a frying pan without oil.
7. Break the egg into a bowl, beat with soup stock.
8. Add the somen noodles, walnuts, cheese, and a bit of cooled pork in the bowl.
9. Season with salt and pepper.
10. Heat a frying pan with sesame oil.
11. Pour the Step 3 mixture in the pan.
12. Stir fry slowly with low to medium heat on.
13. Cook both sides.
14. When they turn a nice brown colour, they're done.
15. Cut into suitable sizes, and plate!
16. Serve with sauce.

somen noodles, pork belly, scallions, walnuts, cheese, egg, stock, salt, sesame oil, much

Taken from cookpad.com/us/recipes/149550-somen-noodles-chijimi-with-pork-and-walnut (may not work)