Shandong Braised Noodles

Rehydrate dried shiitake mushrooms and dried wood ear mushrooms in warm water for 20 minutes. Once soft, squeeze out excess water, remove stems from shiitake, and slice both mushrooms. Slice pork belly into thin strips. Slice napa cabbage into 2-inch pieces and carrot into thin rounds. Mince ginger and garlic. Slice scallions, reserving some for garnish.

Bring a large pot of water to a rolling boil. Add fresh thick wheat noodles and cook according to package instructions until al dente. Drain thoroughly and set aside.

Heat vegetable oil in a large wok or deep pan over medium-high heat. Add sliced pork belly and cook until browned and some fat is rendered, about 5-7 minutes. Remove the pork belly from the wok, leaving the rendered fat.