Mix together soy sauce, sugar, cornstarch, garlic, and chili oil. Place sliced pork in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet ,when it is very hot, throw in the onions and cook for a minute. Remove from the pan.
Add bell peppers and cabbage Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove.
Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, repeat with remaining meat until all brown.
Heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in, you can make new if you don't want to use what the meat was in, I had to make a little to be as saucey as I wanted.) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat
Cook Rice noodles as the package directions. Drain the noodled and add a few at a time to the the pork and veggies until you have engoug and all noodles are covered.