Gather all your ingredients so that you have everything you need close at hand on the counter or table.
Prepare the Ingredients
Using a boning knife and cutting board, slice the boneless pork loin chops into thin slices.
With a second cutting board and Chef's knife, chop the cabbage, sweet onion, and bell peppers. Slice the mushrooms. Peel and julienne the carrots. Mince the garlic.
Cook the pasta according to package directions to al dente, 8-9 minutes. Drain and set aside until ready to use.
Make the Sauce
In a small bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, sesame oil, freshly ground black pepper, ground ginger, and cornstarch. Set aside.
In a large skillet, heat the olive oil oil and cook the sliced pork until no longer pink, about 4-5 minutes. Remove from skillet and set aside.
In the hot skillet, cook the prepared cabbage, onion, bell pepper, mushrooms, carrots, and minced garlic until tender, about 2-3 minutes. Add more oil if necessary.
Pour the sauce into the cabbage mixture and cook, stirring until the sauce thickens.
Stir in the cooked pork and pasta, tossing to coat. Serves 8-10.