Heat the olive oil in a large wok or skillet over medium heat.
Add the ginger and garlic, sauté for 2-3 minutes then add the carrots, snow peas, broccoli and red pepper.
Sauté for 4-5 minutes, then add the pork strips. (*If you don’t have leftover, already cooked pork, just slice an uncooked 1 lb pork tenderloin and add to the garlic and ginger before the vegetables, sauté for 5 minutes, then add the veggies and sauté an additional 4-5 minutes, then follow the rest of the instructions below.)
Sauté the pork with the vegetables for 2-3 minutes, then add the sweet chili sauce, soy sauce, chinese five spice, red pepper flakes and red curry paste.
Combine well, then add the mandarin oranges and pineapple.
Saute for 2-3 minutes, then add the bean sprouts and bok choy.
Allow the stir fry to cook for an additional 3-4 minutes, while preparing the rice noodles.
Add the noodles to a boiling pot of water and cook for 2-3 minutes. Drain and serve with the stir fry.
Place the stir fry on top of the noodles and garnish with green onions, cilantro and lime wedges.