Instructions

1. Make the Yakisoba Sauce by mixing all of the sauce ingredients together in a small bowl.
2. Place the yakisoba noodles into a large bowl and cover with boiling water. Use a pair of chopsticks or tongs to gently loosen and separate the noodles – this should take just 3-5 seconds. Drain the noodles and set aside.
3. Remove the rind from the pork belly, and then thinly slice the pork.
4. Season the pork generously with salt and pepper.
5. Heat the oil in a large wok or non-stick frying pan over high heat.
6. Cook the pork belly in batches until the meat is nicely golden and caramelised.
7. Use a slotted spoon to remove the pork to a large plate and set aside.
8. There should be about 3 tablespoons of oil now in the pan, most of it being rendered fat from the pork belly. If there is too much oil in the pan, remove the excess oil.
9. Cook the onions and garlic for about 1 minute until they start to release their aroma.
10. Add the carrots, capsciums (bell peppers) and cabbage.
11. Stir everything together for a few minutes until the vegetables start to soften.
12. Return the pork to the pan, together with the noodles and the Yakisoba Sauce.
13. Stir everything together until the noodles have warmed through and they have absorbed all of the sauce.
14. Garnish with spring onions (scallions) or chives just before serving.