Thai-style Pork Belly Noodles

• Peel and grate the garlic (or use a garlic press).
• Trim the carrot and halve lengthways. Slice into ½ cm thick half-moons (no need to peel). 
• Trim the green beans, then cut into thirds.
• Halve the chilli and discard the core and seeds. Finely chop (use less if you don't like spice).

• Boil a large pot of salted water for the udon noodles.
• Add the noodles and cook until warmed through, 1-2 mins.
• Once cooked, drain in a colander and pop back in the pot.
• Drizzle with oil and stir through to stop them sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a large pan over high heat with a drizzle of oil.
• Add carrot and green beans and fry until tender, 5-6 mins. Stir in garlic and cook for 1 min.
• Add Vietnamese sauce, soy sauce, sweet chilli sauce, and a splash of water.
• Bring to the boil, then simmer until sauce has thickened slightly, 2-3 mins.

• Once sauce has thickened, add drained noodles to pan. Stir well to combine.
• Once pork is cooked, remove from oven and thinly slice.