1. Stir together soy sauce, chicken broth, sesame oil, vinegar and sugar in small bowl. Pour 1/4 cup of the marinade into medium-size bowl; stir in cornstarch. Add pork; toss to coat. Set aside to marinate for 15 to 20 minutes. Reserve the remaining marinade in the small bowl.
2. Bring 4 cups of water to boiling in saucepan. Place rice noodles in large heatproof bowl. Pour boiling water over and let stand 5 minutes. Drain.
3. Heat 1 tablespoon of the oil in wok or very large skillet over high heat. Add marinated pork; cook, stirring constantly, until pork is no longer pink, 2 to 3 minutes. With slotted spoon, remove pork to a bowl.
4. Wipe any residue from wok. Heat remaining tablespoon oil in wok. Add green onion, garlic and ginger; cook, stirring, 1 to 2 minutes. Add cabbage and red pepper strips; cook 1 minute. Return pork to wok. Pour in reserved marinade. Add noodles; toss to combine and heat through. Makes 6 servings.