Singapore-Style Noodles with Shrimp & Pork Belly

Boil plenty of water in a pot or saucepan and cook the noodles for 3 minutes, then drain and rinse under cold water. Mix well and then set aside to drain. In the meantime, prepare the stock (see Tip). 

Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.

Remove the pork belly from the packaging and pour the sauce into a small bowl. Slice the pork belly into pieces about 1/2 - 1 cm thick. Heat 1 tablespoon of olive oil per person in a frying pan over medium heat and fry the pork belly until crispy for 10 - 12 minutes. At the end, add the sauce and distribute it over the pork belly.

Add the shallot and fry for 3 - 4 minutes, then add the shrimp, Romano pepper and the white part of the scallions, along with the garlic-ginger-chili* mix. Stir-fry for 3 minutes.

*Take care, this ingredient is spicy! Use as preferred.

In a small bowl, combine the stock with a drizzle of sunflower oil, the soy sauce, fish sauce*, East Asian-style sauce and the juice of 1 lime wedge per person. Stir in sambal as preferred. Reduce the heat, then add the noodles and the beansprouts. Mix well, then stir in the sauce.

*Take care, this ingredient is salty! Use as preferred.