Farmhouse Recipe Stir-fried Udon with Japanese Worcestershire-style Sauce

• 2 portions Frozen udon noodles
• 200 grams Cabbage
• 2 Chikuwa
• 100 grams Thinly sliced pork belly
• 30 grams Green onions or scallions
• 1 clove Garlic
• 1 tbsp Sesame oil
• 1 tbsp Japanese Worcestershire-style sauce
• 1 tsp Japanese dashi stock powder
• 1/2 tbsp Japanese Worcestershire-style sauce
• 1/2 tbsp Ketchup

1. Cut the pork into 2 cm lengths.
2. Cut the chikuwa, green onion and cabbage into a 2 cm dice.
3. Slice the garlic thinly.
4. Slice the hard cores of the cabbage thinly so that it cooks through easily.
5. Heat sesame oil in a frying pan and add the garlic.
6. Fry over a medium heat until the aroma is released.
7. Add the pork and fry over high heat until the colour has changed.
8. Add the cabbage and chikuwa.
9. Fry for about 3 minutes until the cabbage is wilted.
10. Add the A ingredients and fry for another 1 minute.
11. Cook the udon noodles in boiling water and drain well.
12. Add the udon noodles to Step 4 and fry.
13. Add the B ingredients and fry quickly.
14. Turn off the heat and add the green part of the green onion.

noodles, cabbage, chikuwa, pork belly, green onions, clove garlic, sesame oil, sauce, stock powder, sauce, ketchup

Taken from cookpad.com/us/recipes/155566-farmhouse-recipe-stir-fried-udon-with-japanese-worcestershire-style-sauce (may not work)