Yakisoba with Shio Koji

Ingredients

• 1/2 lb 8 oz, 225 g sliced pork belly, cut into 1 inch pieces
• 1 tbsp SHIO KOJI ((for marinating pork belly))
• 2 tbsp vegetable/canola oil
• 2 cloves garlic ((sliced))
• 2 cups 5.5 oz, 156 g chopped cabbage ((about 4 cabbage leaves))
• 1 1/2 cup 3 oz, 85 g bean sprouts
• 1/3 cup 1 oz, 25 g julienned carrot
• 3 servings/packs yakisoba noodles ((375 g))
• 1 tbsp sake ((you can substitute with 1 tbsp water for sake))
• 2 tbsp water
• 2 tsp soy sauce
• 2 tbsp Hikari Miso Shio Koji
• Aonori ((dried green seaweed to sprinkle on top))