• Gather all the ingredients. Freeze the pork belly slices for 10 minutes so it‘s easier to cut.

  Nami's Tip: I recommend making double the sauce recipe. It‘s hard to measure the ingredients precisely, and if you add more vegetables and meat, you‘ll need to add more sauce to the noodles.
  

To Make the Yakisoba Sauce (⅓ cup, 80 ml)

• Whisk together ¼ cup Worcestershire sauce, 4 tsp oyster sauce, 4 tsp ketchup, 2 tsp soy sauce, and 2 tsp sugar in a bowl until the sugar dissolves. Taste the sauce and add more sugar, if needed.

  Nami's Tip: Adjust the sauce flavor since some ketchup is sweeter than others while some Worcestershire sauce is less sour than others.
  

To Prepare the Ingredients

• Cut the partially frozen ¾ lb sliced pork belly crosswise into 1-inch (2.5-cm) pieces.
  
• Cut ½ onion into ¼-inch (6-mm) slices.
  
• Cut 4 inches carrot into 2-inch slabs and thinly slice into julienne strips.
  
• Remove the core from ¼ head green cabbage. Cut the cabbage wedge into 1-inch (2.5-cm) slices.
  
• Cut the cabbage slices into bite-sized pieces.
  
• Chop 2 green onions/scallions into 2-inch (5-cm) pieces. Cut any thick, white parts of the green onions in half lengthwise.
  
• Remove the stems from 3 shiitake mushrooms and cut the caps into ¼-inch (6-mm) slices.
  

To Loosen the Noodles

• Heat a griddle, large frying pan, or wok on medium heat. Add 2 Tbsp neutral oil. Unwrap 3 servings yakisoba noodles (they'll be pressed into squares) and add as is to the griddle.

  Nami's Tip: Use cookware with a large surface area so your ingredients directly contact the hot surface and develop a flavorful char for a "street food" character.
  
• When heated on the bottom, flip over the noodle squares and heat the other side.

  Nami's Tip: Heating the noodles will loosen them without breaking. Cold noodles will break if you force them to separate, so be patient.
  
• Gradually shake the noodles with chopsticks to separate them. Once loosened completely, transfer them to a plate.
  

To Cook the Yakisoba

• Add the pork belly to the hot griddle, separating the clumps so the slices are in a single layer. Season with freshly ground black pepper.

  Nami's Tip: If using a different protein, drizzle an additional 1 Tbsp oil onto the griddle.
  
• Stir-fry until the meat is no longer pink.
  
• Add the onion to the griddle and stir, separating the layers. Cook for 1–2 minutes, until tender and slightly charred.

  Nami's Tip: Cook the hard vegetables first, then the soft ones. Cooking the veggies in succession retains their fresh texture and crunch and avoids overcooking. Don't add too many ingredients, which will end up steaming the noodles.
  
• Add the carrots, stir, and cook for 1–2 minutes, until they are coated with oil and start to soften.
  
• Add the cabbage and shiitake mushrooms and cook until they are coated with oil and begin to soften.
  
• Add the green onions and cook for 1 minute until they start to wilt.
  
• Spread out the protein and vegetables, then place the yakisoba noodles on top. Drizzle with ⅓ cup yakisoba sauce and toss with tongs to distribute. Taste the noodles and add more sauce, if desired.
  
• Toss the noodles frequently as they may stick to the cooking surface. When the noodles are coated in sauce and warmed through, serve the yakisoba onto individual plates.
  

To Serve

• Garnish with aonori seaweed and pickled red ginger, if desired, and serve immediately.
  

To Store

• Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days or in the freezer for up to a month. Thaw overnight in the fridge and reheat in the microwave until warm.