Slice the Pork Belly: Rinse the pork belly under cold water and slice it thinly for even cooking.

Chop the Vegetables: Wash the dried red chili and slice it into thin strips. Clean the bok choy and cut it into sections. Shred the carrot and rinse the bean sprouts.

Prepare the Eggs: Crack the eggs into a bowl without beating them.

Heat the Oil: In a large wok or frying pan, heat 1 tablespoon of oil over medium heat.

Add the Eggs: Carefully pour the eggs into the hot oil. Let them cook without stirring until the edges start to set. Using chopsticks or a spatula, gently break the yolks and scramble the eggs until just cooked through. Once done, transfer the eggs to a plate and set aside.

Sauté the Pork Belly:In the same pan, add another tablespoon of oil. Add the sliced pork belly and cook over low heat, stirring occasionally, until it releases its fat and turns light brown.

Add Garlic and Chili: Add the minced garlic and sliced red chili to the pan. Stir-fry for about 30 seconds until fragrant.

Add the Vegetables: Toss in the bok choy, shredded carrot, and bean sprouts. Stir-fry for another 2-3 minutes until the vegetables are tender yet still crisp.

Combine Everything: Add the flat rice noodles to the pan, gently tossing them with chopsticks or a spatula to mix with the pork and vegetables.

Season: Pour in 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of salt, and the optional chicken bouillon powder. Continue stir-frying for another 2-3 minutes, ensuring the noodles are evenly coated with the sauce and heated through.

Adjust Taste: Check for seasoning and adjust the soy sauce or salt as needed.

Incorporate the Eggs: Gently fold in the scrambled eggs and green onions, mixing everything until well combined.

Serve: Once everything is heated through and well mixed, remove from heat and transfer to a serving plate.