Place pork in a flat non-metallic dish. Add half the Sweet Chilli Marinade, and coat well.
Cover and refrigerate for 2 hours.
Cook noodles according to instructions on pack.
Combine next 4 ingredients and remaining Sweet Chilli Sauce in a large saucepan over moderate heat. Bring stock mixture to the boil. Reduce heat and simmer for 5 minutes. Add carrot and beans and simmer for 2 more minutes. Remove from heat. Stir in cabbage.
Drain marinade from pork. Discard marinade.
Heat the vegetable oil in a large fry pan over moderate heat. Add pork, cooking for about 3 minutes each side until cooked.
Transfer pork to a carving board and thinly slice.
Divide noodles among 4 serving bowls and ladle hot stock over noodles. Top each bowl with pork, onions, mint, and coriander. Serve extra Sweet Chilli, Ginger & Soy Marinade in small bowls as a dipping sauce.
