Chili crisp noodles with pan fried pork belly

Chili crisp noodles with pan fried pork belly

---

Ingredients:

• 1 package of noodles

• sesame oil

• 1 package fully cooked uncured pork belly

• napa cabbage

• 1 package mushrooms, I used crimini

• fresh ginger

• green onions

• chili crisp

• soy sauce

• oyster sauce

• black bean sauce (optional)

• sugar

• S+P

• Whole Peppercorns

Instructions:

1. Cut the nappa cabbage by, slicing it in half then cutting it into quarters, slice those quarters in half Then cut the cabbage into bite-size pieces. Slice your mushrooms as well.

2. For the pork belly, take out 4 pieces and put them aside then slice the rest of the pork belly into pieces.

3. In a medium sized bowl mix the soy sauce, oyster sauce, lots of chili crisp, black bean sauce (if using) a pinch of S+P and sugar—place aside.

4. Heat a small amount of sesame oil in a pan on medium and add the pork belly pieces. along with the slices. Once cooked remove from the pan (add more oil if you need to) and add in the ginger, whole peppercorns and green onions. Cook for about 5 minutes or until fragrant then remove the peppercorns and add the mushrooms and cabbage, continue cooking until the cabbage is withered.

5. At this point, start cooking your noodles according to your package directions.

6. Add the pork belly pieces back into the pan and pour in all but 1/4 cup of the sauce, let it cook until the cabbage turns soft. Add the cooked noodles to the sauce, cover the noodles and let them soak up the sauce for about two minutes.

7. Uncover the pan. Toss everything again. If there’s too much residual liquid, you can turn to medium-high heat again and cook for another 1 to 2 minutes, to thicken the sauce.

8. Transfer the noodles to a serving plate and place the sliced pork belly pieces on the pan and pour the rest of the sauce over them. let them cook until they have soaked up the sauce.

9. Garnish with green onions and more chili crisp! Enjoy