Step 1

Place the rice noodles in a bowl of very hot water to soften. Stir them occasionally.

Step 2

Heat a large non stick frying pan or wok over medium high heat. Add 1 tablespoon of peanut oil to the pan to heat

Step 3

Slice the pork thinly on the diagonal and add it to the pan. Cook, stirring often, for about 6 minutes or until cooked through.

Step 4

Remove, set aside and keep warm.

Step 5

Add another tablespoon of oil to the pan.

Step 6

Add the onions and peppers and stir fry for 3 minutes.

Step 7

Stir in the broccoli florets and cook another few minutes, until the veggies are tender but still crisp, stirring often.

Step 8

Stir in the minced ginger mix to combine well. Cook for one minute.

Step 9

In a small bowl, mix together the soy sauce, chili paste, balsamic vinegar, honey, hoisin sauce, cornstarch and garlic.

Step 10

Mix well to combine. Add the sauce to the pan and stir to coat.

Step 11

Cook 3 minutes, stirring often until the sauce is smooth and thickened.

Step 12

Return pork to the pan, stir well to coat with the sauce, and cook for 2 minutes stirring often.

Step 13

Toss in the softened rice noodles and stir until they are coated and well coated with the sauce.

Step 14

Serve immediately.