In a small bowl, mix together the sauce ingredients.
In a large mix filled with hot boiling water, soak your frozen udon noodles until they've loosened. Strain immediately.
In a hot pan set over medium high heat, add avocado oil followed by pork belly. Fry until they're browned.
Add shallot and mix in with pork belly.
Then add in chopped bell peppers and saute for 1 minute until soft.
Next add shiitake mushrooms and napa cabbage. Cook until leaves have softened a bit. Push everything to the side and add your noodles, followed by sauce.
Mix everything together and cook for 1-2 minutes. Serve and enjoy!