Put Chinese egg noodles on to boil first. Slice left-over roast pork across the grain into thin bite-size pieces,
and quickly brown in very hot oil until a little crisp at the edges. Remove and set aside. In the same pan, stir-fry
a mixture of colourful vegetables until hot, but still crisp, mix in the pork and your choice of stir-fry sauce.
Drain the cooked noodles and mix these in, too, then serve and enjoy.