Asian Pork Noodles

1 lb boneless pork, sliced into thin 1-inch tabs (I used boneless country ribs)
3 cloves garlic
1/2 inch ginger minced
2 tsp sesame oil
1 Tbsp Worcestershire
1 Tbsp black vinegar

8 oz noodles

1 carrots sliced
3 stalks celery sliced
1 orange pepper sliced
1 onion sliced
1/4 tsp red pepper flakes

6 cups water plus 2 tsp salt
Fish sauce and chili sauce to taste
Palmful fresh cilantro, chopped

Heat a tablespoon canola oil in a skillet and cook the pork until beginning to brown. Add the garlic and ginger, and cook another 2-3 minutes until fragrant.  Add the sesame oil, Worcestershire sauce and vinegar, and stir fry until the liquids evaporate and the pork dries with a nice sheen.  Set pork aside in a bowl.

Sauté the veggies together in a bit of canola oil in a large skillet.  Let them soften and begin to caramelize, about 10-12 minutes, then add the red pepper flakes.  Cook another 2-3 minutes and set aside.

Meanwhile bring the water to a boil and add salt.  Cook the noodles until just al dente.  Drain and distribute into individual bowls.  Add a cup or so of the cooking water and then top with some pork and some of the sautéed veggies and then some cilantro.  Pass the fish sauce and the chili sauce for flavoring to individual tastes.  Serves 4-6.