Char Siu Pork Noodles

How to make it

1. Char Siu Pork: Slice the skin off the pork belly strips, leaving the fat attached to the meat. Cut off any cartilage or bones then cut the strips into 1cm-thick slices. Transfer the pork to a bowl and add the remaining char siu pork ingredients, except the oil. Cover and refrigerate for at least 30 minutes and up to 6 hours.

2. Stir-fried Noodles: Peel and cut the ginger into thin matchsticks, peel and thinly slice the garlic and trim and cut the spring onion into 4cm lengths. Separate the lighter ends of the spring onion from the thinner green ends. Shred the cabbage and cut the pak choy into 2cm chunks, separating the green ends from the lighter ends.
3. Heat the oil in a wok or large pan. Over a low heat, fry the pork for 10 minutes, stirring often, to render the fat. Increase the heat to medium-high and fry for a further few minutes to crisp up, stirring constantly so the sugars don’t burn. Remove the pork from the pan and set aside. If any marinade has burnt on the base of the pan, give the pan a quick rinse.
4. Heat the oil in the same pan used for the pork. Over a medium heat, fry the ginger, garlic and lighter ends of the spring onion for 3 minutes. 
5. Add the shredded cabbage and lighter ends of the pak choy to the pan. Fry for 5 minutes or until the vegetables have softened. Add the mung beans and green ends of spring onion and pak choy and fry for a further 1 minute.
6. While the vegetables are frying, Cook the noodles according to the packet instructions or until tender, roughly 7–8 minutes. Drain the noodles then add to the fried vegetables. Add the remaining ingredients to the pan and stir to combine. Return the fried pork to the pan and stir until heated through.