Asian Pork Stew with Rice Noodles

Place the rice noodles in a bowl, pour hot water over them until fully covered, then set aside to soften.

Cut the pork loin into thin slices, about 2 mm thick (always against the grain). Place in a bowl, mix with 1 tablespoon of soy sauce, 1 tablespoon of oil, salt, and pepper, then refrigerate.

Prepare the vegetables: clean and quarter the mushrooms. Peel the carrots and cut them into thin strips. Clean the onion and garlic, slice the onion thinly, and roughly chop the garlic. Clean and chop the ginger. Separate the Chinese cabbage into white and green parts: cut the white part into 2x2 cm cubes, and the green part into thicker strips.