For the sauce:
3 tablespoons sweet dark soy sauce
2 tablespoons mirin
2 tablespoons freshly grated ginger
For the Noodles:
1 pound of Japanese noodles (can be found in the vegetable section at the grocery)
1/2 pound of pork belly, cut into 1 inch pieces (trim some of the fat off)
1 small white onion, sliced
1 cup of white cabbage cut into 1 inch chunks
1 cup of fresh bean sprouts
1 teaspoon grapeseed oil (really optional as the pork will render its own fat)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 stalk of green onion chopped
2 red chilies chopped
In a small bowl whisk the ingredients for the sauce together and set aside.
Be sure to prepare all your ingredients for the noodles ahead of time as the cooking process will go quickly.
Soak the noodles in hot water until it comes loose on its own. Drain the water.
Place a wok on the stove top on high heat. Once smoking, add the oil if using and the pork belly. Be careful of oil splatter.
Fry the pork until it is gold brown and some of the fat has rendered. If there is too much fat, remove some from the wok.
To the pork belly add carrots, onion, garlic and red chili peppers. Stir fry this for a few minutes until the onions and carrot has softened a bit.
Add the cabbage and noodles. Mix and add the sauce.
Mix until the sauce is coating everything. Once the noodles has heated through, add the green onions, bean sprouts, salt, black pepper and red pepper flakes.
Stir fry for a few more minutes before removing from the heat.
Enjoy the slurping!