Step 1

Bring a large pot of water to a boil. Once boiling, add rice noodles and cook as per package directions until tender.

Step 2

When the noodles have 5 minutes of cooking remaining, prepare the pork. In a large pan on medium-high heat, warm the olive oil and sesame oil. Add green onion (white parts only) and garlic and cook for 1 minute until tender.

Step 3

Add the sliced pork to the pan and cook for 2-3 minutes, flipping it to cook on both sides, until lightly browned and mostly cooked through, then add snap peas and carrots, toss to combine with the pork, and cook for an additional 1-2 minutes.

Step 4

Add the soy sauce, chili paste, and honey to the pan, and toss it with the pork and vegetables until everything is well coated. (Feel free to add more chili paste if you like things spicy.) Once everything is well coated, turn down the heat to low.

Step 5

When the rice noodles are cooked, strain them, and then transfer them to the pan, gently tossing them in the pork until well coated. Drizzle with rice vinegar and toss again. Then taste and adjust the seasoning with soy sauce and/or chili paste as desired.

Step 6

Serve the pork noodles immediately with a garnish of sliced green onion. Any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.