Japanese fried noodles (Yakisoba)

1. Cook the noodles 1 minute less than the packet says, drain, rinse in cold water and toss with 1 teaspoon of oil so they don't stick.

2. For the sauce, mix the Worcestershire sauce, ketchup, soy sauce and sugar.

3. Cut the pork belly into thin strips, the cabbage into 3 cm pieces, the carrot into matchsticks and the onion into thin wedges.

4. Heat the remaining oil in a large frying pan or wok, stir-fry the pork on high heat for 3 minutes, then add the vegetables and stir-fry for another 3 minutes.

5. Add the noodles, pour over the sauce and toss for 2-3 minutes until evenly coated and slightly charred in places.

6. Pile onto plates and serve sprinkled with torn nori and pickled ginger.

Tip: Yakisoba is the smell of the stalls at Japanese summer festivals (matsuri). Fry an egg alongside and put it on top, and it becomes "omusoba".