Ingredients

• 2 tablespoons vegetable oil
• 2 ounces pork belly, thinly sliced, then cut into 3/4-inch pieces
• 1/2 cup thinly sliced yellow onion
• 1/4 cup 2-inch-long matchsticks peeled carrot
• 1 cup roughly chopped (about 2 by 3/4-inch pieces) loosely packed white cabbage
• 1 (5 1/2-ounce) package yakisoba noodles (a heaping cup)
• 2 tablespoons jarred yakisoba sauce, preferably the Otafuku brand
• 1 tablespoon shredded beni shoga (red pickled ginger)
• 1 heaping tablespoon bonito flakes
• 1/2 teaspoon aonori (powdered seaweed) or finely chopped nori seaweed sheets

Instructions

1. Heat the oil in a medium-wide nonstick or cast-iron skillet over high heat until the oil shimmers. Add the pork belly, onion, and carrot and cook, stirring frequently, for about 30 seconds. Add the cabbage and cook, stirring, until it wilts slightly and the onion is lightly browned at the edges, about 3 minutes.
2. Add the noodles and cook, tossing with tongs, until the noodles are heated through, about 3 minutes. As you toss, gently separate the strands. (If the noodles don’t separate easily, add a splash of water to the pan.) Add the sauce and continue to cook, tossing, until thoroughly coated, about 1 minute. Season with more sauce to taste, toss well, and transfer to a bowl. Top with the beni shoga, bonito flakes, and aonori. Eat right away.