Honey Ginger Pork with Noodles

I have been quiet and in hiding again for the longest time - almost a year.
Things have been busy with moving from one place to another, getting re-adjusted with the environment and trying to find friends and comfort zone. Now that I am back home to where everything began, I can write again. Of course, in the span that I have been gone, I have tried a number of recipes which deserves sharing... I will of course in due time write everything down else I may forget. Besides, this beats bringing along tons of cooking books and magazines for reference. :)

So allow me to start with this sweet, gingery tender pork with taste rice noodles. I am now challenging myself to use the opened bottles/cans of sauces or what not that have been ignored in the refrigerator. So for this challenge, I had to use the sweet soy sauce. It turned out pretty good thanks to a recipe came across online. Of course, I didn't follow everything to the letter. So here is my version:

2 tbsps. honey
1 1/2 cm piece ginger, peeled and minced or grated
4 large cloves of garlic, peeled and minced
1 tsp. sesame oil
1/4 cup kecap manis or sweet soy sauce
500g pork fillet, trimmed, sliced into 1/8" wide strips
4 tbsps. canola
1 onion, peeled and sliced
1 red bell pepper, seeded and sliced into strips
1 large chayote, peeled and sliced into 1/4" wide sticks, blanched.
250 grams rice noodles (in this case, I used bihon)

Marinate pork strips in honey, ginger, garlic, sesame oil and kecap manis for atleast 4 hours. (I prefer to marinate it overnight to have a more flavorful meat).
In a wok, place 2 tbsps. oil and stir fry the marinated pork. Reserve the marinade and set this aside. Stir for about 3 minutes until the pork is seared through.  (If you are not sure if the pork is cooked, add about 1/2 cup water and let it simmer with a cover. Let the liquid dry up.) Set this aside once done.
Pour remaining oil in the wok and add in onions, bell pepper, marinade and noodles. Add enough water to cook the noodles through. Mix in the pork and chayote. Serve hot.

Pork can be replaced with chicken or beef.