Place half the spring onion in a bowl of iced water. Set aside to curl. Place the pork, Chinese five spice and 2 tbs of soy sauce in a large bowl. Season with pepper. Turn the pork to coat. Set aside for 5 mins to develop the flavours.
Meanwhile, cook the noodles in a large saucepan of boiling water for 5 mins or until tender. Drain well.
Preheat a chargrill on medium-high. Cook pork for 3 mins each side or until just cooked through. Transfer to a plate. Set aside, covered, for 5 mins to rest.
While pork is cooking, heat a wok or frying pan over high heat. Add bacon. Stir-fry for 2 mins or until golden brown. Transfer to a plate. Add half the oil to wok. Swirl to coat. Pour in egg. Swirl to make a thin omelette. Cook for 1-2 mins or until golden underneath and just set on top. Transfer to a clean work surface. Roll into a log and thinly slice crossways.
Heat remaining oil in wok. Return the bacon to the wok with carrot, snow peas, omelette, noodles, and remaining soy sauce and spring onion. Stir-fry for 2 mins or until heated through.
Divide the noodle mixture among serving plates. Top with the pork. Sprinkle with the spring onion curls and coriander leaves and serve.