Bok choy stir-fried vermicelli noodles with minced pork

Microwave 1.5 litres of water on full power eight minutes and soak the vermicelli noodles in it 10 minutes; never soak them in cold water.

Wash the bok choy and thinly julienne it lengthwise into strips.

Cut skinless pork belly into strips, dice it, then chop it finely in a blender, or use ground pork with 20% fat.

Heat the wok over high until smoking hot, add a drizzle of oil, add the ground pork belly, spread it out and use a spatula to break the patties into fine pieces.

Cook a few minutes until you get two to three tablespoons of pork fat, adding vegetable oil if it is not fatty enough, then add a drizzle of Chinese cooking wine to deglaze.

Add the minced garlic, ginger, Thai bird eye chilies, red dried chilies and half a tablespoon of Sichuan Doubanjiang and stir until the oil turns golden red.

Season with one tablespoon soy sauce, half a tablespoon dark soy sauce and half a tablespoon oyster sauce and stir over medium heat a minute to caramelize.

Pour in half a cup of water and bring to a simmer, then drain the noodles, add them and toss 1.5 minutes in the sauce.

Toss in the julienned bok choy and stir over medium heat 30 seconds to a minute until wilted.