Place the chow mein noodles in a medium bowl and pour in enough boiling water to cover. Let sit for about 1 minute, then drain using a colander. Run cold water over the noodles to stop them cooking, then leave them to drain.

Add the pork and marinade to a bowl and stir to combine. Do not marinate for more than 2 or 3 minutes. Add a good glug of veg oil to a wok on high heat. Add the pork and fry until browned and almost cooked through. This should only take 3 or 4 minutes. Remove the pork to a plate and set aside.

Refresh the oil in the wok if necessary, then add the onion, garlic and ginger. Let fry 1 minute until fragrant, then start adding the veggies. Start with the hard veg first and work towards the softer ones. Give it about 1 ot 2 minutes interval between each.

Return the meat to the wok, then add the Shaoxing wine. Toss for about 1 minute. Whisk together the oyster sauce, soy sauce and sugar with plenty of freshly cracked black pepper and add it as well. Toss to coat. Pour in the chicken stock and bring to a simmer. Make a slurry from 1/4 cup water and 2 heap tsp cornstarch and stir it into the stir fry. Simmer until thickened and glossy. Remove the stir fry to a large bowl and cover it to keep it warm.

Use kitchen paper to carefully wipe clean the inside of your wok. Put it back on high heat and add a good glug of veg oil. Once hot, add the noodles. Give the noodles a toss, then fry for 5 or 6 minutes, flipping occasionally until crisped. Transfer the noodles to a serving platter, then top with the stir fry and sauce. Drizzle lightly with sesame oil before serving.