1. **Vegetable Prep:** Cut cabbage into 2cm squares, carrot julienne 3mm thick, onion sliced 5mm thick. Blanch carrots 1 minute in boiling water. [PREP: Use mandolin for uniform cuts, separate noodles before cooking] 2. **Meat Cooking:** Heat 1 tbsp oil in large pan or teppan to high (200°C/390°F). Add thinly sliced pork belly, cook 3-4 minutes until crisp. Remove. [CRITICAL: Work in batches to avoid steaming] 3. **Stir-frying:** In same pan, add remaining oil. Cook onions 2 minutes, add cabbage, cook 3 minutes until wilted but crisp. Add noodles, sprinkle with 2 tbsp water, cover 1 minute to steam. [TECHNIQUE: Use two spatulas for tossing, not stirring] 4. **Saucing & Finishing:** Return pork to pan, add sauce. Toss continuously over high heat (210°C/410°F) for 2 minutes until caramelized. [SERVE: Immediately topped with aonori, beni shoga, katsuobushi. STORE: Not recommended – noodles become soggy.]