Take pork belly rasher slices, cut off the rind and any excess fat. Cut into small 1cm (½in) cubes.
Heat oils in a pan and cook the pork until very crispy, golden and cooked through. Remove from pan, place on a plate with kitchen paper and drain off any excess oil.
Toss together in a large bowl the leaves, noodles and vegetables.
Whisk the dressing ingredients together in a jug.
Top the salad with the crispy pork, and then drizzle with dressing and serve.
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