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Blanch the noodles briefly in boiling water for 20-30 seconds to soften and loosen them up. Be careful not to cook them for any longer, as they will become mushy.
Mix all the ingredients for the sauce and set aside.
Heat a little oil in a wok or large pan over medium to high heat. Add the pork belly pieces and stir-fry until they start to brown around the edges.
Add the garlic and prawns, and stir-fry until the prawns are half-cooked.
Increase the heat to high, then add the noodles and sauce. Gently toss to combine, cooking for 1 minute to let the sauce reduce slightly.
Add the sliced cabbage, kailan, and chicken stock. Gently toss, cooking until the sauce thickens, about 1-2 minutes.
Transfer to a serving dish.