Roast Pork Belly & Umami Egg Noodles

• Meanwhile, thinly slice carrot into half-moons. Halve trimmed green beans. Half-fill a medium saucepan with the boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and return to saucepan with a drizzle of olive oil. • In a small bowl, combine umami paste, sweet chilli sauce, the soy sauce, vinegar and water.

• When pork belly has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Add diced bacon, trimmed green beans and carrot and cook, breaking up with a spoon, until golden, 4-6 minutes. • Add Asian BBQ seasoning and cook until fragrant, 1 minute. • Remove pan from heat and add cooked egg noodles, baby spinach leaves and umami mixture, tossing, until well combined. TIP: Add a splash of water if the noodles looks dry.