STEP 1/8
Wash cabbage and cut it into 0.3*7cm pieces.
STEP 2/8
Cut bacon into 1cm wide pieces.
STEP 3/8
Boil water and liquid soup flakes in a pot for 1 minute, then add water starch to make the sauce.
STEP 4/8
Blanch vivid udon noodles in boiling water for 20 seconds and strain them through a sieve.
STEP 5/8
Put cooking oil in a frying pan, add water starch 15cm in diameter, and fry two sheets crispyly over low heat.
STEP 6/8
Add cooking oil to another frying pan and stir-fry bacon over low heat for 30 seconds, then add cabbage and stir-fry over medium heat for another minute.
STEP 7/8
Put cooking oil on a frying pan, put one udon noodle first, put 6 in it, put the sauce of 3 in half, cover it with one remaining udon noodle, press it lightly over low heat for 20 seconds, and turn it upside down for 20 seconds.
STEP 8/8
Cut into bite-size pieces, place in a bowl, and sprinkle with the remaining sauce.
It is not easy to make a shape due to the lack of solidarity if only the noodles are baked, but these parts are supplemented by adding water starch.