⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

🍽 Ingredients

• 100g Dried egg noodles
• 100g Pork belly, thinly sliced
• 1 tbsp Garlic, minced
• 1 tbsp Ginger, minced
• 1/2 cup Onion, thinly sliced
• 1/2 cup Carrot, julienned
• 1/2 cup Bell pepper (any color), thinly sliced
• 2 tbsp Soy sauce
• 1 tbsp Rice wine vinegar
• 1 tsp Sesame oil
• 1-2 tbsp (or to taste) Chili garlic sauce
• 1 tsp Brown sugar
• 1 tsp Cornstarch
• 1 tbsp Vegetable oil
• 1 tbsp Green onions, chopped (for garnish)

📖 Instructions

1. First things first, let's get those noodles cooking! Bring a large pot of salted water to a rolling boil. Add your noodles and cook according to package directions. Don't overcook them; you want them al dente, not mushy. Once they're done, drain them immediately and rinse with cold water to stop the cooking process and prevent them from sticking together. Set aside.
2. While the noodles are happily boiling away, let's prep the other ingredients. Thinly slice your pork belly – you want it to cook quickly and evenly. Mince the garlic and ginger. Finely chop all your veggies – onions, carrots, bell peppers, whatever floats your boat! Remember, the more colorful, the more exciting the dish!
3. Now, for the star of the show – the sauce! In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, chili garlic sauce (adjust to your spice level!), brown sugar, and a touch of cornstarch. Taste and adjust the seasoning; you can add more of anything that suits your palate. A tiny pinch of salt is usually good idea.
4. Heat up your wok or skillet over medium-high heat. Add a splash of oil (sesame or vegetable works well). Once it's hot, add the pork belly and cook until browned and almost fully cooked through. Remove the pork from the wok and set aside. Don't rush this step – you want a lovely caramelization on that pork.
5. Add the onions and carrots to the wok and stir-fry for about 3 minutes until they soften slightly. Add the bell peppers and stir-fry for another 2 minutes. The goal is to keep the veggies crisp-tender.
6. Return the pork to the wok. Pour in the amazing sauce you prepared earlier. Toss everything together to coat the pork and veggies beautifully in the sauce. This is where it really comes alive!
7. Finally, add the cooked noodles to the wok. Give everything a good toss, making sure the noodles are well coated with the sauce. Cook for 1-2 minutes, just to heat everything through. Don't overcook the noodles at this stage.
8. Serve immediately! Garnish with some chopped green onions if you’re feeling fancy. Enjoy your fantastic Spicy Asian Noodles! Seriously, they're the best – you'll want seconds, trust me!

📝 Notes

• Adjust the amount of chili garlic sauce to control the spiciness. You can use other protein like chicken or tofu. Fresh noodles can also be used, just adjust the cooking time