In large nonstick skillet or wok, heat 2 tablespoons of the oil. Add pork; stir-fry until meat is just slightly pink inside, 4 to 5 minutes. Remove pork to platter; keep warm.
Add 1 tablespoon oil to skillet. Add carrots and slaw; stir-fry until crisp-tender, 8 minutes.
Stir in stir-fry sauce, soy sauce and chili paste. Add drained pineapple chunks and pork to skillet. Remove from heat; let stand until mixture is heated through.
Serve pork mixture over cooked rice. Sprinkle crispy noodles over top. Makes 6 servings.
