Remove any fat you can see from the pork, then cut into thin slices, arrange on a plate and spoon over half the soya sauce - mix thoroughly. Top and tail the beans as necessary and halve crossways; peel and finely chop the garlic and ginger; trim the onions and halve lengthways.
Heat half the oil in a wok or large nonstick pan, add the pork and beans and stir-fry over high heat for 2 minutes. Add the remaining oil, noodles and spring onions and stir for a further 2 minutes. Add the garlic, ginger and five spice and stir for half a minute, then add the honey and stock and stir for another half minute.
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