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Mix together 1 tbsp cider vinegar, 2 tbsp reduced-salt soy sauce, 1 tbsp cornflour, 1 tbsp honey and 1 tsp grated ginger in a large bowl. Add 400g pork strips and mix until fully coated. Set aside to marinate for a few minutes.
Add 250g dried egg noodles to a bowl and cover with boiling water. Leave to soak for 10 mins. Meanwhile, slice 1 bunch of spring onions and keep the green and white parts separated.
Put a large wok over a high heat and add 1 tbsp vegetable oil. When it starts to smoke, add 1 sliced red pepper, 150g sliced mangetout and white parts of the spring onions. Stir-fry for 1 min, then add the marinated pork strips, leaving any extra marinade in the bowl. Continue to stir-fry for 3–4 mins.
Mix 5 tbsp of the noodle soaking water into the remaining marinade to loosen, then pour into the wok. Stir-fry for further 2-3 mins until the pork is cooked through. Add the green parts of the spring onions and remove from the heat.
Drain the noodles and add to the wok, tossing with the pork and vegetables to combine. Sprinkle over 1 finely sliced red chilli and 20g toasted sesame seeds to serve.
