Blanch the pho noodles in boiling water, then drain well.

Separate the baby bok choy leaves. Shred the carrot and rinse. Blanch both in boiling water with a little salt, then drain well.

Sauté garlic until fragrant, add the vegetables, season with a little seasoning powder, and stir-fry quickly for 1-2 minutes. Transfer to a plate. If you prefer less oil, you can skip this step and just blanch the vegetables until cooked.

Lightly coat the pan, sauté garlic until fragrant, then add the marinated giblets. Add a little water and stir-fry until the sauce thickens. Add black pepper and green onion for aroma. Season a bit stronger so the flavor balances when mixed with the noodles.

To serve, you can mix the giblets, noodles, and vegetables together, or plate the noodles first, then top with vegetables and giblets (add a little of the stir-fry sauce). Toss everything together and add some chili sauce if you like it spicy. If you prefer a lighter flavor, add some soy sauce. I season the giblets well, so extra seasoning usually isn't needed.