Yakisoba

Whisk the Worcestershire sauce, sugar, soy sauce, oyster sauce and ketchup together; set aside.

Cut the pork belly into one-inch pieces, slice the onion thinly, cut the carrot into two-inch slabs then julienne, cut the cabbage bite-size, the green onions into two-inch lengths, and slice the shiitake caps.

Heat a griddle or frying pan on medium, add 1 to 2 tablespoons oil and the noodles; gently loosen them with chopsticks, then transfer to a plate.

Stir-fry the pork belly until no longer pink; wipe off excess rendered fat with a paper towel. With chicken or seafood, add a tablespoon of oil first.

Add the onion and stir-fry 1 to 2 minutes, separating the layers; add the carrot for a minute; add the cabbage, green onion and shiitake and cook about 3 minutes until almost tender.

Return the noodles, toss, drizzle in the sauce and toss to combine; serve, optionally garnished with beni shoga and aonori.