This is a fast recipe once all the chopping and sauces have been put together, but it does have a fair amount of prep time. The finished dish, though, is well worth it. I love that it is full of vegetables and the sweet spicy sauce is a good balance of flavors. This recipe as written is low on the spicy side since I'm a wimp, but you can easily amp up the spiciness with more red pepper flakes or more chili sauce. Cooking the noodles and letting them sit in the sauce while the rest of the meal is being stir fried makes for a great tasting noodle base. Pork is becoming more and more of our go-to meat when I want to give us a break from chicken, and it is nice to have a non-crockpot recipe that uses so effectively. Although, like most stir fry-type recipes, this one is very adaptable to your own tastes, let me just warn you that the sweet chili sauce shouldn't be skipped or omitted. It is where the dish gets most of its sweetness and tangy flavor so do try to find it in the international section of your grocery store (it is usually near Thai ingredients) or whip up a batch of your own if you are feeling ambitious.