Boil water in a pot, cook the Chinese noodles according to package instructions, rinse under cold water, drain, and plate.

Season both sides of the pork belly with salt and pepper, then cut into 3cm strips.

Remove the stems from the eggplants, slice them thinly. Peel and grate the daikon radish, lightly squeeze out excess water. Thinly slice the shiso leaves.

Mix the grated daikon and shiso leaves in a bowl to make the 'shiso radish topping'. In another bowl, combine water, soy sauce, vinegar, and ginger to make the sauce.

Heat sesame oil in a frying pan over medium heat, add pork belly and cook until browned. Add eggplant and stir-fry until pork is crispy and eggplant is tender. Remove from heat.