Pork, Kimchi and Cellophane Noodles Stir-fry

• 40 grams Cellophane noodles
• 150 grams Chinese cabbage kimchi
• 70 grams Sliced pork belly
• 1 Chinese chives (if available)
• 4 tbsp *Water
• 1 tsp *Chicken soup stock granules
• 1 *Doubanjiang
• 1 tbsp Sesame oil (for stir frying)

1. Rehydrate the glass noodles with hot water, and then lightly drain before cutting it roughly.
2. Slice the pork into 3 cm pieces.
3. The leeks should also be 3 cm I didn't chopped the kimchi (this time).
4. Reserve the kimchi liquid.
5. Heat sesame oil in a frying pan and fry the pork.
6. Then add the kimchi and noodles!
7. Add the * ingredients and add as much doubanjiang as you like.
8. Finally, add the leek and give it a quick stir-fry, and it's done Enjoy whilst hot.

noodles, cabbage, pork belly, chinese chives, water, chicken soup stock granules, doubanjiang, sesame oil

Taken from cookpad.com/us/recipes/149811-pork-kimchi-and-cellophane-noodles-stir-fry (may not work)