This is my favourite stir-fry of the moment. It reminds me of the Bangkok street food that I fell in love with in the '90s – I'm obsessed with the combination of richly flavoursome, hand-chopped pork belly with the slippery noodles, crunch of peanuts, kick of chilli and zing of lime leaf. Don't be put off by the ingredient list; many are staples in a well-maintained pantry, and this is a meal that comes together quickly.

500g piece of pork belly, rind removed, cut roughly into 5mm dice

60ml olive or grapeseed oil

5cm piece of ginger, finely diced

3 bird's eye chillies, finely sliced

2 celery stalks, cut into three lengthways and sliced 5mm thick across

120g shiitake mushrooms, stems discarded, sliced

1 heaped tbsp fermented broad bean paste (doubanjiang)

8 spring onions, white and most of the green parts cut into 3cm batons

200g dried udon noodles, cooked and kept warm

100ml stock (beef, mushroom, chicken or vegetable) or water

100g salted skin-on roasted peanuts, chopped or roughly ground

6 lime leaves, vein removed, leaves shredded very finely

lime cheeks and coriander, to serve

1 tsp peppercorns, crushed roughly in a mortar

1. Combine the marinade ingredients in a medium bowl and add the pork. Mix to thoroughly coat and set aside to marinate for about 20 minutes.

2. Soak the bean thread noodles in warm water for 20 minutes, then drain and snip into rough 4cm lengths with scissors.

3. Heat a wok or frypan over high heat until very hot. Add half the oil and the pork and stir-fry until well cooked through and a little crisp (about 8 minutes). Remove pork and set aside, leaving the oil and rendered fat behind.

4. Add the remaining oil to the wok, then the garlic, ginger and chilli. Fry for a minute until fragrant. Add the celery and shiitake and cook for 2 minutes. Add the bean paste and spring onion and stir briefly. Add both noodles, the cooked pork, stock, vinegar and fish sauce, then toss quickly to heat through. Add the beansprouts, peanuts and lime leaves at the last minute.

5. Serve with coriander on top and lime cheeks on the side.