Steps

1. Remove the core from 1/4 head of cabbage and wash thoroughly.
   🕒 00:41
2. Finely shred the washed cabbage core as it can be tough, and roughly chop the leaves into bite-sized pieces.
   🕒 01:10
3. Thinly slice 1/4 onion after removing the core.
   🕒 01:33
4. In a bowl, combine 2-3 tbsp Miso Paste, 1 tbsp Sugar, 1 tbsp Oyster Sauce, 1 tbsp Cooking Sake (Rice Wine), grated ginger from 1 clove, grated garlic from 1 clove, and 1 tbsp Sesame Oil. Mix well to create the miso sauce. (Key Tip: You can omit the oyster sauce if you don't have it. Using red miso paste will also result in a delicious flavor.)
   🕒 01:45
5. Pre-heat 2 servings of frozen udon noodles in the microwave.
   🕒 03:00
6. Heat 1 tbsp Sesame Oil in a pan. Add the chopped cabbage, onion, 1 bag of bean sprouts (drained of water), 150g of pork shoulder slices, the prepared miso sauce, and 1 tsp Doubanjiang (optional).
   🕒 03:21
7. Stir well to coat everything with the sauce, and stir-fry patiently until the vegetables become tender. (Key Tip: The secret to delicious Miso Yakisoba is to let the vegetables release their moisture, which the noodles will absorb. Don't rush; continue stir-frying and breaking up the meat until everything is very tender.)
   🕒 04:09
8. Add the microwaved udon noodles to the pan and stir-fry until the flavors are well combined.
   🕒 05:18
9. Serve in bowls and sprinkle with coarsely ground black pepper to taste if desired. Enjoy!
   🕒 06:02