Preheat 12 inch nonstick skillet over medium heat, adding about 2 tablespoons olive oil and quickly adding thin slices of pork – you want your pan hot to ensure a quick sear. Cook until browned, about 2 minutes. Remove and set aside.

Lower heat to medium and quickly add mushrooms, allowing to cook for about 2 minutes. Add black pepper but do not salt.

Add sliced celery and sauté with mushrooms, cooking until slightly tender – about 1 minute. Add sliced cabbage and wilt for about 1 minute, before adding minced garlic and ginger. Heat until just fragrant.

Turn heat up to medium high, browning the veggie mixture a bit. Quickly add liquid aminos – it will steam, and evaporate quickly. This is optimal. Add fish sauce, red chili paste or sriracha and allow to reduce slightly, turning heat to medium low. Cook for about 3 minutes.

Add pork, shrimp and snow peas, heating through for about 1 minute. Remove from heat.

Drain shiritaki noodles and rinse well, tossing into boiling water for about 3 minutes to heat through. Drain and place into large serving bowl, tossing with sesame oil.

Gently toss together all ingredients, mixing noodles with vegetables and sesame oil. Garnish with sliced green onions and sriracha sauce, if desired.