Step 1

Cut the pork belly into small dice. Then mince the pork.

Step 2

Soak the dry shitake mushroom until soft, remove the stem, and cut them into small dice. Coarsely chopped some fresh ginger, garlic, and the white section of spring onions. Set aside.

Step 3

Some vegetable oil in the wok.

Step 4

Stir-fry the minced pork with the oil over medium heat until it shrinks slightly and turns golden.

Step 5

Add the ginger, garlic, and white section of the spring onions and continue to stir fry with the rendered oil.

Step 6

Add the shitake mushrooms, followed by the fermented soybean paste and sweet bean paste.

Step 7

Season with salt and sugar.

Step 8

Simmer over low heat until most of the water has evaporated and become aromatic.

Step 9

Pour the water that we used to soak the mushrooms into the wok. Turn to medium-high and continue cooking until it becomes a thick sauce.

Step 10

Drizzle some rice wine into the sauce, have a few stirs, and dish out

Step 11

Place the cooked noodles in a serving bowl.

Step 12

Arrange the julienne vegetables of different colors on the noodles.

Step 13

Ladle the minced pork sauce on top of the noodles to serve.