Steps

1. Thinly slice 1/2 Scallion (Green Onion) diagonally into 5mm rounds.
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2. Pat dry the oil from 2 Fried Tofu Pouches with a paper towel and cut into 1cm strips.
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3. In a bowl, mix 1 tsp Potato Starch with 1 tbsp water to create a starch slurry.
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4. Heat oil in a frying pan over medium heat.
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5. Once the pan is hot, spread out 100g Pork Belly Slices and stir-fry until the color changes.
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6. Add the sliced scallion and fried tofu pouches and stir-fry together.
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7. Pour in 800ml water and bring to a boil over high heat.
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8. Once boiling, add 140g Dried Pasta and submerge it.
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9. Add 2 tbsp Shiro Dashi (White Soy Sauce Base) and 2 tbsp Mirin (Sweet Rice Wine), and gently mix everything.
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10. Cover with a lid and reduce heat to low. Cook for 3 minutes less than the pasta's recommended cooking time.
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11. Turn off the heat and dissolve 2 Curry Roux Blocks into the liquid.
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12. Return to medium heat and cook, stirring occasionally, until the pasta is cooked through. (Key Tip!) Adjust the cooking time until the pasta is no longer firm and is fully cooked.
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13. Once the pasta is cooked, turn off the heat. Stir the prepared starch slurry and pour it into the pot.
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14. Heat until the sauce thickens. (Key Tip!) If the flavor is too strong or the sauce is too thick, add a small amount of water gradually to adjust.
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15. Serve in bowls.
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