This easy, brightly coloured pork and pepper stir ... Rinse under cold water to stop the noodles sticking together and set aside. Whisk the garlic, ginger, sweet chilli sauce, rice wine vinegar ...

Peel and grate the garlic and ginger. You should get a tablespoon of both from these quantities. Pop that into a bowl, along with the peanut butter, soy sauce, honey, lime juice and chilli flakes.

Cook the noodles ... sum and sliced pork in four large serving bowls. Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli.

The sandwich was good, of course, because the bread in Vietnam is excellent, but the noodles were fantastic: room-temperature rice vermicelli with sliced pig's ear, sliced pork liver, cha lua ...

But these stir-fried noodles – so far ... When the wok is hot, add 20ml (4tbsp) of oil. Add the pork, onion, garlic and chilli. Sprinkle with a little salt, stir-fry for about five minutes ...

The night before you plan to cook this dish place your belly pork strips on a plate or in a tray. Dry them off first with some kitchen towel and then sprinkle over the salt, rubbing it into the skin.

At the slightest chance of there being any of this left over, cut the pork into bite-sized pieces and serve with toothpicks and the caramelised chilli as a dipping sauce the next day.

I asked Xun Man for his recommendations, and he said that the Honey Glaze Pork Noodle (S$6.50) was his most popular ... tomato-forward taste we all love from chilli crab. The heat didn’t start until a ...

The crispier the better for these pork pieces. Adding the lime towards the end of frying is a great way to crisp them up and perfect the balance with the sweetness.