Sara udon

Prepare all ingredients: Thinly slice the napa cabbage, carrot, shiitake mushrooms, bamboo shoots, green onion, ginger, pork belly, and kamaboko. Peel and devein the shrimp.

Prepare the thickening slurry: In a small bowl, combine potato starch and water, mixing until smooth. Set aside.

Heat a large wok or frying pan over high heat. Add vegetable oil and sesame oil.