Combine pork with marinade in a large mixing bowl and mix well.
Prepare and mix the sauce ingredients in a separate small mixing bowl.
Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the wok for 2 minutes or until the rice noodles are soft. Separate the noodles, drain the water and set aside.
Heat up a non-stick wok with 2 tablespoons of extra virgin olive oil, stir-fry the choy sum with 2 tablespoons of dry sherry on medium to high heat for 2 minutes or until choy sum are just cooked. Remove and set aside. Clean wok with kitchen paper towel.
Heat up the wok again with 2 tablespoons of extra virgin olive oil, stir-fry the pork on medium to high heat for 3 minutes or until nearly cooked through. Remove pork and set aside. Discard pork juice. Clean wok with kitchen paper towel.
For stir-frying and combining the dish, heat up the wok with 2 tablespoons of extra virgin olive oil, add garlic and stir-fry until lightly golden on low heat. Return the pork and the noodles to the wok. Add the sauce, toss and mix well, stir-fry for another 2 minutes on medium to high heat.
Lastly, add in the cooked choy sum, shredded carrots and bean sprouts, stir-fry for another 5 minutes or until the noodles are soft and ingredients are mixed through. Add salt to taste.