うどん（豚バラ肉のバター焼きうどん）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Heat the frozen udon in a 600W microwave for 1 minute less than the recommended time.
Transfer to a bowl and loosen with chopsticks, then add a suitable amount of salad oil (not included in the recipe) and mix well.

キャベツの葉の部分を手で食べやすい大きさに千切り、芯の部分は包丁で切る。
ザルに移して水洗いし、キッチンペーパーで水気を拭き取る。
玉ねぎの芯を切り落とし、繊維に沿って5mm幅の細切りにする。
ピーマンのワタと種を取り除き、斜め切りにする。
人参の皮を剥いて薄い輪切りにした後、1cm幅に切る。
豚バラ薄切り肉を食べやすい大きさに切り、塩コショウを振る。

器に(A)を入れ、砂糖が溶けるまで混ぜる。

Add salad oil (not included in the recipe) to a frying pan and place over medium heat.
Once it's hot, spread the thinly sliced pork belly in it and grill.
Once browned, flip it over and add the onion and carrot and stir fry.
Once the onions are slightly softened, add the cabbage and peppers and mix gently.
Once the oil is evenly distributed, add the udon noodles and mix lightly.
Once the oil has coated the udon, reduce heat to low, cover, and steam-fry for 2 minutes.
Return to medium heat and stir fry for about 30 seconds to evaporate the water, then add 3 and turn the heat to high and continue to stir fry.
Once the water has evaporated, add the salted butter and mix well until done.