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Mix all the sauce ingredients together and set aside.
Add the pork belly to a cold large pan or wok, then place over high heat.
Once sizzling, cook for 4–5 minutes until golden and cooked through, allowing the fat to render.
Remove the pork and set aside, leaving the fat in the pan.
Add the onion and garlic and stir-fry for 30 seconds.
Add the cabbage, kailan and carrot and stir-fry for another minute.
Pour in the sauce, then add the dried noodles directly to the pan.
Gently toss with tongs as they soften, then cover and cook for 2–3 minutes, or until tender and the sauce has been absorbed.
Return the pork to the pan with the spring onions and a good pinch of black pepper.
Toss everything together and serve!