- 500g Rice noodles
- 250g Free range chicken breast - sliced
- 500g - 1kg piece of Free range pork belly (you will only need about 500g but sometimes it's easier to roast a 1kg piece and enjoy the extra!)
- 1 container of Cannings Chicken Bone Broth
- 3 tbsp Soy sauce
- 3 tbsp Oyster sauce
- 1 tsp Brown sugar
- 1 Medium onion-finely chopped
- 6 Cloves garlic- finely chopped
- 1 Lemon - cut into small cubes
- 1 Carrots - thinly sliced into strips
- 2 cups Green beans or snow peas
- 1/2 Small sized-cabbage
- Salt & pepper
- Cooking oil
Optional first step: the day before cooking, salt the skin of your pork belly and leave uncovered in the fridge overnight to dry out the crackle.
On the day of your cook, start the pork belly before the rest of the meal so it has time to roast. (If you don't have time for this, you can swap the pork out for another protein like prawns). Preheat your oven to 220C. Rub pork skin with a little more salt and place pork in the oven for 30 minutes. Then reduce heat to 120C and roast for another two hours+ or until the meat is tender. (Crackle tip: if your crackle hasn't popped, put it in an airfryer for a few minutes in a well ventilated area, checking it often. Airfryer crackle is foolproof even if you didn't dry out the skin overnight!)
When your pork belly is almost done, start the rest of the dish. Slice the veggies and the chicken thinly.
Heat the oil in a large wok or heavy skillet and sauté the garlic for a minute or so, then add the onion over a high heat.
Add sliced chicken breast and continue to stir-fry until cooked through (a few minutes).
Next, add the thinly sliced carrots and green beans/snow peas (feel free to use both!).
Once everything is cooked through, transfer to a bowl and set aside.
Add the chicken broth and brown sugar to the empty wok/skillet and bring to a boil, then add the rice noodles. Stir gently until the noodles soften. Reduce the heat and cook, letting the noodles soak up the broth (remove any excess broth and set aside, you can add more back later if the noodles are too dry).
Finally, when the noodles are cooked and the broth is well-reduced, add the soy and oyster sauce (taste and adjust the measurement based on your liking).
Add the cooked veggies and meat back in and stir through, then season with salt and pepper.
Serve in large warmed bowls, then stir through a squeeze of lemon. Lastly, chop the pork belly into cubes and top off the noodles with lots of delicious crispy pork!