Tanmen

Method

1. Cut 80 g of cabbage into 2 cm squares, 20 g of carrot into thin matchsticks and 30 g of onion into 5 mm slices. Rinse 60 g of bean sprouts and drain well. Slice 50 g of pork belly into bite-sized strips. Finely mince 1 garlic clove and 3 g of ginger, and slice 1 spring onion thinly for the finish.
2. Put a large pot of unsalted water on to boil for the noodles and warm a deep noodle bowl with hot water from the tap; tanmen goes cold fast, so both must be ready before you fry.
3. Heat 2 tsp of vegetable oil in a wok or deep frying pan over high heat until it shimmers. Add the pork with the garlic and ginger and stir-fry 1–2 minutes, until the pork has lost its pinkness and the fat is beginning to render.