Choose fresh pork with firm, pinkish-red meat and no odor. Rinse with diluted salt water, then rinse again with clean water. Drain well. Cut into bite-sized pieces. Marinate with char siu seasoning.

Cut baby bok choy into bite-sized pieces, soak in salt water, then rinse and drain. Rinse bean sprouts and drain.

Rinse green onions and chop finely.

Blanch the rice noodles quickly in boiling water with a little oil. Drain well.

Heat a pan until hot, add oil, and wait until it shimmers. Add the pork and stir-fry until just cooked through, then transfer to a plate.

In another pan, quickly stir-fry the bok choy and bean sprouts. Add oyster sauce and toss to combine.

Using the pan from the pork, heat until hot, add a little oil, then stir-fry the rice noodles for about 3 minutes (stir quickly to prevent clumping). Season with a little seasoning powder and MSG to taste. Add the bean sprouts and bok choy, toss well, then turn off the heat. Transfer to a plate.

Top the noodles with the pork and garnish with cilantro for presentation. Serve hot with soy sauce mixed with chili sauce and sliced chili peppers.