Trim excess fat from pork, slice thinly, and toss with five-spice, salt, and pepper.
Boil egg noodles for 3-4 minutes, drain, rinse with cold water, and toss with 15ml oil.
Whisk sugar, cornflour, soy sauce, mirin, and 100ml water in a bowl.
Brown the pork in 15ml oil over high heat for two minutes and set aside.
Stir-fry pepper and carrot in 15ml oil for two minutes.
Add ginger, garlic, onions, peas, and water chestnuts and cook for two more minutes.
Fry noodles in the remaining oil for 2-3 minutes until golden.
Combine meat and vegetables with noodles and stir-fry for 1-2 minutes.
Pour in sauce and toss for 1-2 minutes until hot and glossy.