Prep Time: 35 minutes
Bring a medium sized pot of water to a rapid boil. While you're waiting, heat 1 Tbsp. oil in a large sauté pan over medium-high heat. Add the sliced pork belly and brown evenly, about 2 minutes per side. Remove to a bowl and turn the heat off.
When the pot with water has begun to boil, add the noodles and stir continuously with a fork or chopstick for 30 seconds. Continue cooking on high for 3 minutes. Strain in a colander and rinse with cold water for 30 seconds. Set aside.In the same sauté pan used for the bacon, heat the rendered fat and oil until hot. Add the cabbage, broccoli stems, carrots and a pinch of salt. With a wooden spoon, stir and shake the pan constantly, until the vegetables are tender, about 3 minutes. Add the noodles, garlic and egg. Let cook for 3 minutes longer, stirring only once. In a small bowl, whisk the miso into the soy sauce and add to the noodles. Stir until coated. Divide among 2 shallow bowls. Garnish with the scallion and sweet corn.