In a large pot of boiling water, cook noodles according to package instructions. Drain and set aside.
In a medium skillet, heat oil over medium-high heat. Stir-fry pork for 2 to 3 minutes or until just a hint of pink remains inside. Using a slotted spoon, transfer to a plate. Add shrimp to skillet and stir-fry until pink and opaque. Using a slotted spoon, transfer to plate with pork and set aside.
Reduce heat to medium, stir together stir-fry sauce and ginger in same skillet and cook for 30 seconds. Increase heat to medium-high, stir in roasted pepper and carrot and cook for 3 minutes or until carrot is tender. Using slotted spoon, transfer to plate with pork. Set aside.
In a medium bowl, stir together broth, vinegar, soy sauce and sugar until sugar has dissolved.
In a large saucepan over medium-high heat, combine broth mixture and noodles and cook, stirring occasionally, for about 5 minutes or until most of the broth mixture has been absorbed.
Stir in green onions, bean sprouts and pork mixture and cook for 2 to 3 minutes or until heated through. Transfer to a large serving bowl. Garnish with cilantro.
Per serving: Calories 274, Carbohydrates 33 g, Sugars 5 g, Fructose trace, Glucose trace, Protein 18 g, Fat 7 g, Saturated Fat 2 g, Cholesterol 73 mg, Total Fibre 1 g, Calcium 35 mg, Iron 2 mg, Sodium 374 mg, Vitamin A 120 RAE, Vitamin C 23 mg