Pork with rice noodles and wok vegetables

Place the rice noodles in a large bowl and pour boiling water over them until completely covered. Set aside to soften.

Cut the pork loin into thin strips of approximately 2 mm (always cut perpendicular to the muscle fibers). Place the meat in a small bowl, mix it with 1 tablespoon of soy sauce, 1 tablespoon of oil, salt, and pepper, then refrigerate.

Prepare the vegetables: clean the mushrooms and cut them into quarters. Peel the carrot and cut it into thin strips (julienne). Peel the onion and garlic; cut the onion into flakes and coarsely chop the garlic. Peel the ginger and cut it into small cubes. Separate the Chinese cabbage into white and green parts: cut the white part into cubes of about 2 cm, and the green part into wider strips.