Pork and vegetable stir fry with noodles

Your dad came back late from the Big Chill today, so you had tea on your own in the kitchen - not completely on your own, as I sat next to you at the toddler-sized table, and attempted to drink a cup of tea.

This is one of your favourites - it works just as well for big people, but they don't get quite as excited by the idea of squirting a tiny fish full of soy sauce all over the noodles.

If you're making it for us three, you'd have

pork - I used a couple of lean pork chops today, but you could use pork loin instead
an onion, sliced
a pepper, sliced
some carrot, finely sliced lengthways
some spring onion
a clove of garlic, sliced
fresh ginger, finely chopped
(you could also add some beansprouts, celery, or anything else crunchy)
noodles

Cut the pork into thin strips. I stuck them in pretty much as is today, but you could always marinade them for an hour in a little soy sauce mixed with rice wine, a spoonful of honey and a little fresh ginger grated on top.

I do the noodles first - then they're ready and waiting to go into the pan/wok once everything else is done. It's a right pain faffing on with kettles of boiling water/draining noodles once you're in the middle of making sure the stir fried veg doesn't stick. So get them sorted - add some boiling water, and cook for about 3 minutes. Drain using a colander, and then rinse under the cold tap so they stop cooking, and hopefully don't stick together.

Heat some oil (preferably sunflower rather than olive) in a frying pan/wok until it's very hot. Chuck the pork in, and keep moving around so it doesn't stick too much. Once the pork's turned white, and started to go brown, chuck in the garlic and ginger, and stir fry for 20s or so. Add the veg, and stir fry for a couple of minutes. Try a piece to see if it's still too crunchy, or just cooked enough. Carrots are a good bet for this.

Anyway, at this point hurl the noodles in. Swish about, taking care to not let them stick ti the bottom. They inevitably will, and you will swear once you're washing the pan up, but nevermind.
You could add some soy sauce/rice wine at this point, if you feel so inclined, or leave it plain, so everyone can add their own afterwards.

Serve. Get the chopsticks out. We've taken you to Wagamama enough, so you should be pretty good by now.