Crunchy Noodles With Pork Belly And Vegetables

Name: Crunchy Noodles With Pork Belly And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade and roasting the pork belly; 2 garlic cloves smashed; 1 spring onion cut into small pieces white and green part; 1 tablespoon honey; 1 tablespoon brown sugar; 2 tablespoons rice wine vinegar; 1 tablespoon oyster sauce; 1 tablespoon hoisin; 2 tablespoons soy sauce; 1/2 teaspoon minced ginger; 1 pound pork belly ( I used berkshire 3 strips); broth (chicken, vegetable,pork. beef your choice) enough to come to middle of the piece of pork (approx 2-2.5 cups).; Vegetables, noodles and putting together; 4 baby bok choy; 1/2 pound approximately snow peas; vegetable and toasted sesame oil; season with salt and pepper to taste only if desired NOTE: the broth is quite intense and has salt so bear that in mind when seasoning the vegetables; 1-2 packets fresh chow mien or lo mein noodles; vegetable oil to deep fry the noodles; 1/2 tsp minced ginger (for broth); pork belly and reserved marinade

Servings: persons

Marinade and roasting the pork belly
2 garlic cloves smashed
1 spring onion cut into small pieces white and green part
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoons rice wine vinegar
1 tablespoon oyster sauce
1 tablespoon hoisin
2 tablespoons soy sauce
1/2 teaspoon minced ginger
1 pound pork belly ( I used berkshire 3 strips)
broth (chicken, vegetable,pork. beef your choice) enough to come to middle of the piece of pork (approx 2-2.5 cups).
Vegetables, noodles and putting together
4 baby bok choy
1/2 pound approximately snow peas
vegetable and toasted sesame oil
season with salt and pepper to taste only if desired NOTE: the broth is quite intense and has salt so bear that in mind when seasoning the vegetables
1-2 packets fresh chow mien or lo mein noodles
vegetable oil to deep fry the noodles
1/2 tsp minced ginger (for broth)
pork belly and reserved marinade

1
["Mix all ingredients together, place pork belly in zip lock bag or container and pour the marinade on the pork. Squish it around until each piece is coated and refrigerate over night.", "Pre heat oven to 325. Place pork belly in a baking dish,don't discard but reserve the marinade. Add the broth pouring enough that it comes to about the middle of your piece of pork (your choice, chicken, vegetable, beef or pork) I used chicken stock. Cover baking dish tightly and roast in the oven for 1 1/2 -2 hours. When done remove pork belly and wrap in foil or place in covered container and refrigerate for at least an hour or overnight Pour the broth into a fat separator, if you don't have one refrigerate the broth and skim off the fat, reserve the remaining broth you will use it for serving.", "Pre heat oven to 375. Cut Bok Choy in half and place on baking sheet lined with parchment or foil. Brush with vegetable oil, sprinkle with sea salt and drizzle with toasted sesame oil. Roast in the oven for 25-30 minutes or until the vegetable is slightly browned and soft. Remove from the oven and set aside.
2
Steam your snow peas. (I steamed in the microwave for 55 seconds in a glass bowl with a splash of water) Set aside.", "I used fresh chow mien noodles that came in individual packets. One packet made two servings.
3
Take out a packet of fresh noodles. Heat about 3 inches of oil in a pot to 375 degrees. Divide the noodles into portion size desired and drop noodles in one piece into the hot oil, let fry until golden brown, turn over and fry the other side. Remove and drain on paper towels.", "Place reserved broth in a skillet add a little minced ginger and cook until reduced by almost half you want the broth to be slightly thickened and very rich.
4
Remove the pork belly from the refrigerator and cut into slices. Heat a skillet with a little oil, dip the pork belly in the reserved (left over) marinade and fry on high heat until crisped and browned.
5
Place fried noodles in a bowl, arrange, bok choy. snow pea's and pork belly slices on top of the noodles. Pour some broth over it all, garnish with spring onions."]

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Marinade and roasting the pork belly, 2 garlic cloves smashed, 1 spring onion cut into small pieces white and green part, 1 tablespoon honey, and more.

Yes, Crunchy Noodles With Pork Belly And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!