Sesame pork noodle salad

In a bowl, combine the soy sauce, 1 tablespoon of sesame oil, honey, minced garlic, and grated ginger to make the marinade.
Place the thinly sliced pork into a resealable plastic bag or a shallow dish.
Pour the marinade over the pork, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate.
Heat a skillet or frying pan over medium-high heat. Add a little oil.
Remove the pork from the marinade and cook in the hot pan for 2-3 minutes on each side until cooked through and slightly caramelized. Set aside.

Cook the rice vermicelli noodles according to the package instructions. Usually, this involves soaking them in hot water for a few minutes. Drain and rinse under cold water to stop cooking. Set aside.
In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced cucumber, and green onions.

In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic to make the dressing.
Pour the dressing over the vegetable mixture and toss to coat everything evenly.

Add the cooked pork slices to the salad.
Add the cooked and cooled rice vermicelli noodles to the salad as well.
Toss everything together gently until well combined.
Sprinkle sesame seeds over the top for added texture and flavor (optional).
Serve your Sesame Pork Noodle Salad immediately, or refrigerate it for a cold noodle salad experience.
Enjoy your delicious Sesame Pork Noodle Salad with these metric measurements!