Authentic Yakisoba (Japanese Stir-fried Noodles)

Start by making the sauce. Add 1 tbsp oyster sauce, 1 tbsp soy sauce, ½ tbsp Worcestershire sauce, 1 tsp tomato ketchup, ½ tbsp sake, ½ tsp sugar, 1 pinch ground black pepper and 1 tsp sesame oil to a small bowl and mix well. Set aside for later.
If you are using dried noodles, cook them for a few minutes less than the instructed time and pour them into a cullender, rinse with cold water and drain thoroughly so that're not too wet when you fry them.
Heat the wok or frying pan on medium-high and add 1 tbsp cooking oil. Add 200 g pre-boiled Chinese-style noodles to the wok and cook until both sides are slightly browned and crispy but not burnt, then transfer to a plate and set aside for later.
Next, add 120 g thin sliced pork belly into the same wok and sprinkle with salt and pepper. Fry until crispy.
Add 30 g yellow onion(s) and 30 g green cabbage into the wok together with the pork belly. (If adding other vegetables, add them in order of firmness. E.g Carrots first, mushrooms last etc.)
Once the vegetables are slightly softened, push everything to one side and add the noodles back in.
Pour the sauce over the noodles, mixing only the noodles until evenly covered.
Mix everything together and fry for a 1-2 more minutes. (If you want to add beansprouts, add them here.)
Dish up and sprinkle generously with red pickled ginger (benishoga), bonito flakes and dried green laver powder (aonori).
Enjoy!