Combine all sauce ingredients in a small bowl and set aside.
Fill a wok halfway with water and bring to a boil. Blanche noodles for 20-30 seconds until loosened then strain.
Dry wok and add oil over medium heat. Add in pork belly and fry until it has released some fat and crispy edges.
Toss in shrimp and garlic and fry for 1 minute until shrimp is 50% done. Increase heat to medium-high heat. Add in noodles, sauce, and begin to stir fry. Allow to reduce a little, but continue to scrape bottom of wok.
Add in cabbage, Gai Lan, and chicken stock. Toss everything together and cook until there’s a thin layer of sauce on the bottom.
Enjoy!
