Cut 340g of thinly sliced pork belly into bite-size pieces. Slice 140g of onion, julienne 100g of carrot, chop 225g of green cabbage, slice 3 stemmed shiitake mushrooms and chop 2 scallions.
Heat 2 tablespoons of neutral oil in a large skillet or wok over medium heat. Warm 480g of pre-steamed yakisoba noodles on both sides, then gently loosen with chopsticks. Transfer to a plate.
Add the pork and season with black pepper. Stir-fry until cooked through. Add the onion and cook for 1-2 minutes, then the carrot for 1-2 minutes.
Add the cabbage and mushrooms. Stir-fry until beginning to soften. Add the scallions and cook for 1 minute.
Return the noodles and add ⅓ cup of yakisoba sauce. Toss until evenly coated and steaming hot, adding more sauce if needed. Serve immediately.
