Ingredients (Serves 2)

• 2 servings udon noodles (about 400g)
• 2 cabbage leaves (about 120g), roughly chopped
• 1 green bell pepper (about 34g), sliced into 1cm strips
• 3cm carrot (about 30g), peeled and cut into thin slices
• 100g sliced pork (komagire)
• Salad oil, as needed
• 4 tablespoons Kewpie Deep-fried Sesame Dressing
  
• 60ml water (for steaming udon, not listed in ingredient count)

Instructions

1. Chop the cabbage. Slice the bell pepper and carrot as described.
2. Cut pork into bite-sized pieces.
3. Heat salad oil in a frying pan. Sauté pork until the color changes, then add vegetables and cook until softened.
4. Add udon and 60ml water. Stir to loosen the noodles, then add the dressing and mix well to coat evenly.

Tips

• Use pre-cooked or microwaveable udon to speed up prep.
• Add extra vegetables like mushrooms or bean sprouts for variety.