Ingredients

Noodles

Pork belly

Cabbage

Carrots

Onion

Lee Kum Kee Sweet Noodle Sauce

Oil, salt, soy sauce, vinegar, water

Step 1

Boil water in a pot and add a little salt. Add a few drops of sesame oil and add noodles. When the water rises again, add a small bowl of cold water and cook again. The noodles cooked in this way will not stick to each other, and will be chewy and not easy to rot. Remove after cooking and set aside.

Step 2

While the noodles are cooking, chop the vegetables, cut the pork belly, carrots, cabbage and onions into shreds. Add salt, cooking wine (or vinegar), and soy sauce to the pork belly and mix well.

Step 3

Heat a little oil in a pot, stir-fry the pork belly until fragrant, turn off the heat and set aside. If there is still a lot of oil in the pot, let it cool for a while; if there is less oil, add some cold oil. At this time, prepare a small bowl of hot water, put the noodles into the wok, immediately pour in the hot water, and stir with chopsticks. Add shredded pork belly and vegetables and stir-fry over low heat. Stir in sweet sauce before serving.

Tips

1. The vegetables served today have a special characteristic: sweet. If you have bell peppers at home, it’s best to add some red, yellow, and green ones to make them delicious and beautiful.

2. Tenderloin, front legs, and hind legs are also acceptable, but the fat and lean pork belly will be tender when fried.