STEP 1/15
Cut the green onion in half, turn it upside down and cut it diagonally.
STEP 2/15
Shred onions as well.
STEP 3/15
Chop the garlic into thick pieces.
STEP 4/15
Chop the cabbage into big pieces.
STEP 5/15
Add about three dry peppers for spicy taste. (To suit your taste, can be omitted)
STEP 6/15
Wash the bean sprouts thoroughly and prepare them.
STEP 7/15
Add frozen udon to boiling water and dissolve well.
STEP 8/15
If the noodles dissolve well, strain them out and cool them in cold water.
STEP 9/15
Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a little sugar, 1 tablespoon of cooking wine, and 1 tablespoon of pork cutlet sauce and stir well.
STEP 10/15
Grease a pan and stir-fry garlic and green onions.
STEP 11/15
Add the seafood (about 200g) and stir-fry well.
STEP 12/15
Add cabbage, onion, bean sprouts, and udon noodles and sprinkle with sauce.
STEP 13/15
Stir-fry quickly over high heat with chopsticks.
STEP 14/15
Stir-fry it all and put it in a bowl.
STEP 15/15
Lastly, sprinkle mayonnaise and katsuobushi.