Kimchi Cheese Yakisoba

Method

1. Cut the pork belly into 3 cm pieces. Heat the oil in a 28 cm pan and stir-fry the pork over medium heat for 3 min, until it has released plenty of fat.

   Add in this stepCooking oil 1 tbspPork belly (thinly sliced) 100 g

   medium heat

2. Cut the kimchi into 2 cm pieces and lightly squeeze out the juice. Slice the onion 5 mm thick and add both with the gochujang. Stir-fry over medium heat for 2 min 30 sec, until the kimchi turns translucent and the edges catch a little.

   Add in this stepRipe napa cabbage kimchi 120 gOnion 50 gGochujang (Korean chili paste) 2 tsp

   medium heat

3. Add the cabbage, cut into 3 cm squares, and stir-fry over high heat for 2 min until just wilted.

   Add in this stepCabbage 100 g

   high heat

4. Add the noodles and sprinkle with the water to loosen them. Add the yakisoba sauce, sugar and butter and stir-fry over medium-high heat for 2 min 30 sec, until the noodles are evenly coated and glossy.

   Add in this stepYakisoba noodles (150 g per pack) 2Water 3 tbspYakisoba sauce 3 tbspSugar 1 tspButter 15 g

   medium-high heat

5. Spread the noodles flat in the pan, scatter the mozzarella evenly, cover with a lid and leave over low heat for 2 min. Turn off the heat once the cheese has fully melted.

   Add in this stepShredded mozzarella 60 g

   low heat

6. Sprinkle with sliced scallions and sesame seeds and serve straight from the pan.

   Add in this stepScallions 15 gToasted sesame seeds 1 tsp