Chinese Pork with Vegetables

Place the pork tenderloin and 60 g of soy sauce in a bowl. Mix well to coat all the meat strips. Cover and let the meat marinate in the refrigerator for 15-20 minutes.

Add water to a large pot and bring it to a boil over medium-high heat. Once the water is boiling, add the rice noodles to the pot. Gently stir the noodles to separate them and prevent them from sticking together. Cook the noodles according to the package instructions or the recommended cooking time. Once cooked, drain the water and rinse the noodles under cold water to stop the cooking process and prevent sticking.

In a wok, heat 30 g of oil, add the pork, and cook on high heat for about 5-7 minutes. Once cooked, transfer the pork to a bowl and set aside, keeping it warm.

In the same wok, add the remaining vegetable oil and garlic, and cook for a few seconds until it becomes slightly golden and aromatic. Add the grated ginger, red onion, red bell pepper, and carrots, and cook for about 4-5 minutes over high heat, stirring constantly. The vegetables should retain their crunchy texture and should not be fully softened. One of the benefits of cooking in a wok over high heat is maintaining the crunchy texture of the vegetables, which not only makes them tastier but also preserves their nutrients.

Add the "5 spice" seasoning, the remaining soy sauce, oyster sauce, brown sugar, peas to the vegetables, and mix well. Let the vegetables cook for another 4-5 minutes. Add the browned pork to the vegetables and mix gently.

Arrange the pork and vegetables over the noodles, and garnish with red chili, roasted cashews, and diagonally sliced green onions.