Cook the egg noodles according to package instructions. Drain and set aside.

In a wok, heat 1 tbsp of vegetable oil over high heat. Add sliced pork loin and stir-fry until cooked through. Remove from wok and set aside.

Add remaining vegetable oil to the wok. Stir in garlic, ginger, red chili flakes, green onion, bell pepper, and carrot. Cook for 2-3 minutes until vegetables are slightly tender.

Return the cooked pork to the wok. Add soy sauce, sesame oil, and cornstarch mixture. Stir well to combine. Add the cooked noodles and toss everything together. Serve hot.