Ingredients

  • 1 1/2 tablespoon oyster sauce
  • 1 teaspoon sambal
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoon chicken stock
  • 1/4 teaspoon black pepper
  • 9 ounces fresh or frozen udon noodles
  • 1 tablespoon oil
  • 4 ounces pork belly
  • 1/4 teaspoon salt & pepper
  • 1/2 teaspoon chopped garlic
  • 4 ounces sliced onion
  • 1 ounce julienne carrot
  • 2 ounces sliced zucchini
  • 2 ounces napa cabbage
  • 2 ounces bamboo shoot
  • 1 red chili, sliced (optional)
  • 1 green onion, chopped

Steps

  1. Combine oyster sauce and next 5 ingredients (until black pepper) in a mixing bowl, set aside.
  2. Cook udon by following directions of package you are using.
  3. Rinse under cold water, drain and set aside.
  4. Heat a large skillet over medium high heat; add oil and pork belly. Season pork belly with salt and pepper.
  5. Cook until golden, about 2 minutes.
  6. Add garlic and onion.
  7. Cook for 1 minute or until soften.
  8. Add rest of vegetables, except chili and green onion. Stirring occasionally until soften, about 2 to 3 minutes.
  9. Add prepared udon and sauce. Keep stirring until udon and vegetables are coated evenly with sauce.
  10. Stir in red chili and green onion. Transfer to a serving plate and enjoy!