1In a large skillet heat the canola oil and sauté the garlic and ginger for a few minutes, until soft but not brown. Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and chili sauce.
2Meanwhile, cook the noodles according to the package directions, or until tender. Drain them well in a colander. When the pan is empty, add a little more oil and toss the noodles in the pan, letting them sit for a bit to get nice and brown, then tossing them around. Add the pork and sauce, and toss to coat and heat through.
3Transfer to a large bowl and add the carrot, green onions, cilantro and sesame seeds. Toss to combine everything and then divide among bowls or refrigerate for an hour or two to allow the flavours to meld. (Or you could hold off adding the pork and veg and refrigerate the noodles and sauce overnight, then add the pork and veg just before serving. Or heat everything through in the skillet if you don't want it to be cold.)