Chinese Spaghetti (Frud Bee Hoon)

1 pk Rice sticks

1/4 lb Lean pork tenderloin

1 ts Ginger

1 ts Garlic

3 tb Sesame oil

1/2 ts Sugar

4 tb Soy sauce

1 ea Small head cabbage

2 ea Carrots

2 ea Eggs

4 tb Oyster sauce

2 ea Cloves of garlic, chopped

Cut pork into small strips and marinade with ginger, garlic, 2tb sesame oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and carrots into strips. Fry eggs in wok. Break up in small pieces and set aside. Soak rice sticks in hot water for 3-5 minutes, until springily; drain; rinse with cold water and drain. Stir fry vegetables for 1-2 minutes. Add 2 tb oyster sauce and 1 tb of soy sauce. Vegetables should be crunchy. Set aside. Stir fry pork and set aside. Stir fry garlic and add rice sticks. Add 1 tb sesame oil, 2tb oyster sauce and 1tb soy sauce, to taste. Mix in pork, eggs and vegetables to rice sticks.