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1
Season pork loin strip pieces with salt, pepper and garlic powder. Heat olive oil in medium sized non-stick skillet over medium-high heat and brown under not longer pink about 8 minutes. Place strips in a large bowl.
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2
Using the same skillet cook the eggplant strips under tender but still firm over medium heat for 5 minutes, stirring gently to avoid mashing over sticking. Add oil if needed. Remove to plate with cooked pork strips.
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3
Beat eggs until bright yellow in a small bowl and place 1 teaspoon of oil in pan and add in eggs covering the bottom of the skillet. Sprinkle the surface with the white sugar and allow the eggs to lightly brown and look look an omelette before is it rolled or flipped. Remove to a cutting board and cut into long strips about 1/2 inch wide.
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4
Boil the noodles according to the package directions, drain and rinse under cold water. Allow the noodles to cool . Place in a large bowl.
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5
Layer the julienned eggplant and carrots atop. Place the cooked pork strips and eggplant strip atop. Sprinkle with green onions and sesame seeds and chopped cilantro leaves.
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6
While the pork cooks, prepare the robust sauce by mixing the soy sauce, fish sauce, vinegar, sesame seed oil, garlic, and ginger in a small bowl. Whisk until well blended.
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7
To serve, place a portion of the cooked noodle- pork mixture in a bowl and ladle a portion of the prepared sauce atop. Sprinkle with reserved seeds, cilantro leaves and green onion slices. Serve!
