Cut the pork belly into thin strips.

Prep vegetables: Cut the onion into cubes. (If you’re using ground pork, finely dice the onion. It will be like Chinese-style ragu sauce.) Cut the cabbage into bite-sized pieces. Thinly slice the green onions. Finely chop the garlic cloves. Grate a small knob of ginger, about 1 teaspoon. Julienne some cucumber to garnish.

Make the sauce: Combine all the sauce ingredients in a small container and mix well. (To make it less spicy, you can reduce the Korean chili pepper flakes and Chinese chili bean paste.)

Make the cornstarch slurry: In a small bowl, mix together the cornstarch and water. Set aside.

In a large wok, add 2 tablespoons of chili oil. Place it over high heat. (If you want to make it less spicy, you can just use a neutral oil or lard.)

Once it gets nice and hot, add the pork belly. Cook for 1 to 2 minutes or until no longer pink. Add the green onions, garlic and ginger. Saute for 1 to 2 minutes.

Add the onion and cabbage. Stir-fry them for 2 minutes or until they become translucent. Pour in the sauce. Toss together for another 1 to 2 minutes.

Give the cornstarch slurry a quick stir and add it to the wok. Give it a good mix.

Optionally, if you want to add some mala flavor to the sauce, add 1 teaspoon of Sichuan peppercorn-flavored oil. Give it a final mix. Keep warm and set aside.

Bring a pot of water to a boil. Add the noodles. Cook according to the package instructions.

Meanwhile, make some fried eggs: In another pan, add a generous amount of oil. Heat it over medium-high heat. Once it gets nice and hot, crack in the eggs. Tilt the pan so that eggs can kind of fry in it.

Divide the noodles into serving bowls. Make sure they’re well-drained. Add a generous amount of sauce over the noodles. (This sauce also goes well with rice, so if you run out of noodles, you can serve it with hot rice.)

Top with fried eggs and cucumber. Serve with yellow pickled radish (if using). Enjoy!