SESAME SOY NOODLES WITH ROASTED PORK BELLY:
Leftover roasted pork belly? …I mean that doesn’t happen very often in our house but if it does how about topping a little noodle dish with it?! Once cooked through, I refreshed my NOODS in cold water then added them to a pan with a simple coating of light SOY sauce, grated GINGER and GARLIC, a pinch of Chinese 5 SPICE seasoning and a little SESAME oil (don’t forget to add any extra veggies at this point too; I had a little savoy cabbage that I shredded into this dish). Once hot, everything was finished with a sprinkling of crushed CASHEW nuts, crispy dried SHALLOTS, red CHILLI and CORIANDER. Topped with pork (I reheated mine wrapped in foil in the oven, then a minute under the grill to re-crisp the skin) and served with some shichimi togarashi seasoning on the table, so people can up the spice levels for a more fiery kick! ?
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