Start by browning the ground pork with a little oil in a large, high sided skillet over medium-high heat. Once cooked through, add 1 tablespoon of Hoisin sauce and 2 tablespoons of Oyster sauce. Stir to coat and then reduce the heat to low. Stir in the grated garlic and cut the heat. Then, transfer the cooked pork to a plate and set aside. 

Return to the skillet and turn the heat up to medium. Drizzle a little oil and sauté the mushrooms until they begin to brown. 

Then add the celery, snow peas and red bell pepper. Saute just until the veggies begin to slightly soften, about 4 minutes. 

Add the stir fry noodles and drizzle a couple of tablespoons of water over the noodles. Gently wiggle a wooden spoon through the noodles to loosen them apart as they cook. 

Add the pork back to the pan and fold everything together to combine. Stir occasionally and cook the Stir Fry Noodles with Pork and Veggies for another 2-3 minutes. Cut the heat – we are ready to serve!

Portion into bowls and top with chopped peanuts, cilantro leaves, sliced scallions, and Sriracha sauce. If you have a marinated 8-minute egg, slice it in half and add it to the noodle bowl.