Sichuan cabbage stir-fry vermicelli noodles

Soak the noodles in hot water (two liters, microwaved 10 minutes at full power, or heated on the stove), never cold, or they lose their chewiness and break when stir-fried.

Cut the cabbage into strips; slice the garlic and ginger; dice the scallion whites and cut the greens into one-and-a-half-inch pieces; slice the pork belly into strips.

Drain the noodles completely and shake off excess water; mix with the dark soy sauce for colour and the vegetable oil to prevent sticking.

Heat the wok on high until smoking hot, add a drizzle of oil, turn the heat to low and stir the pork belly strips a few minutes until slightly golden and a few tablespoons of fat have come out.

Add the garlic, ginger, scallion whites, red dried chilies, Thai bird eye chilies and doubanjiang; cook until the oil turns golden red.

Add the cabbage and stir over medium heat a couple of minutes until wilted.

Add the noodles with the soy sauce and keep mixing over high heat a few more minutes.

Toss in the scallion greens, give a final mix and serve.