Bring a large pot of salted water to a boil. Remove from heat and add the noodles. Let stand 3 minutes and rinse with cold water. Drain well and lightly oil. Set aside.
In a bowl, combine 15 ml (1 tablespoon) of oil and spices. Add meat and coat well.
In a skillet, brown the chops on both sides. Season with salt and pepper. Let cool and thinly slice the chops. Set aside.
In a bowl, combine the broth and cornstarch. Set aside.
In a large skillet or wok over high heat, sauté the broccoli, snow peas and onion in 30 ml (2 tablespoons) of oil, about 5 minutes. Season with salt and pepper. Add the ginger and garlic and cook for about 1 minute. Add the broth mixture and soy sauce. Bring to a boil and simmer until the vegetables are al dente. Add the reserved meat. Adjust the seasoning.
Meanwhile, in a large non-stick skillet or wok over high heat, cook the noodles in the remaining oil until they are lightly browned and crispy. Add oil, as needed.
Place the noodles in a serving dish. Top with the sautéed vegetables and pork. Garnish with cilantro and cashews.