Cook the noodles in a saucepan of boiling water for 4 minutes, or cook or soak them according to the package instructions. Drain the noodles well and set aside.
While the noodles are cooking, heat a wok or a large heavy-based frying pan until hot. Add the oil and swirl to coat the wok, then add the onion and garlic, and stir-fry for 1 minute. Add the five-spice powder and stir-fry for another minute.
Add the pork strips to the wok and stir-fry for 3 minutes. Add the sugar snap peas and the peppers, and stir-fry for a further 2 minutes. Pour in the broth, stir well, and bring to a boil.
Add the noodles to the wok, and stir and toss until all the ingredients are well combined, about 2 to 3 minutes. Season with salt and pepper to taste, sprinkle with cilantro, and serve immediately.
Per serving: 427 calories, 34 g protein, 8 g total fat, 3 g saturated fat, 119 mg cholesterol, 55 g carbohydrates, 6 g fibre.
Swap & DropTM
To reduce the fat content of the above dish even further, use just 1/2 pound (250 g) pork and add 1/2 pound (250 g) firm tofu. Drain the tofu well and cut it into 1-inch (2.5-cm) cubes, then add them in Step 3 with the sugar snap peas and peppers. Add 1 tbsp (15 mL) light soy sauce with the broth.