Microwave the steamed Chinese noodles for 40 seconds at 600W, then lightly loosen them in the bag.

Remove the husk and silk from the corn, cut it in half, and slice off the kernels. Cut the cabbage leaves into 3cm squares and thinly slice the core.

Cut the pork belly into 3cm wide pieces.

Heat salad oil in a frying pan, add pork belly, and stir-fry over medium heat until the meat changes color. Add butter, corn, and cabbage, and stir-fry until the corn is golden brown.

Add the steamed Chinese noodles, loosen them, and add water. Cover and steam over low heat for about 1 minute.

Pour in the sauce mixture and stir to coat everything evenly.