Pork and Lo Mein Noodle Stir Fry

This is a great dish on it's own, but also the perfect use for leftover pork.  After savouring the most delicious bowl of stir fried vegetables and Asian pasta I have ever eaten at a local Arts and Crafts Festival, I have been wanting to try to remake it at home so I could feed my craving anytime.  Simple fresh vegetables and common Asian ingredients, I think was what made it so good.  No deep fried meat nuggets or food hiding under a thick, sticky, sweet sauce (though those dishes have their place as well), just fresh healthy ingredients simply prepared. The version I had at the Amish Acres Festival was vegetarian but I had some left over pork to use which made a heartier dish. 

Pork and Lo Mein Noodle Stir Fry
1 cup shredded pork
lo mein noodles
broccoli, cut into florets
yellow pepper, diced
onion, diced
1/4 cabbage, thinly sliced
green onions, thinly sliced
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
1/4 cup soy sauce
2 tablespoons rice vinegar
dash Asian hot sauce
drizzle toasted sesame oil
drizzle honey    

Cook lo mein noodles according to the directions on the package.  Drain, rinse under cold water and drain well, again.  Set aside.  Heat a large skillet or wok over medium high heat with a 2 tablespoons canola oil.  Add shredded pork and stir fry just until heat through and crispy bits form around the edges.  Remove pork to a plate and set aside.  If necessary, add a little extra oil to the pan along with the onions, yellow pepper, cabbage and broccoli and stir fry until tender.  Add ginger and garlic and toss to combine.  Next, add the noodles to the pan along with a mixture of soy sauce, rice vinegar, hot sauce, sesame oil and honey.  Stir fry to combine and heat through.  Add the pork back to the pan and toss along with some green onion.  Serve immediately with additional green onions as a garnish and extra hot sauce for those who dare!