Gok Wan's speedy Pork Noodles

This may be a little embarrassing to say, but I did find Gok Wan's Chinese cooking programme thoroughly engaging, and a highly valuable guide for when I want to cook Chinese food quickly, and that's an awful lot. I found his presenting style accessible, unpretentious and specific, telling me exactly what I need when. The poetry and deep-rooted rules of Chinese cooking, such as chillies being red to represent good fortune and joy, and the importance of preparation and ingredients were all things that made the cuisine shine, and I found no better way to try and understand it than with a man known for fashion programmes. Something that rather alienates me entirely.
I think the secret ingredient here was shrimp paste- an intensely savoury, fermented prawn paste, that gave a very powerful, Asian, meaty flavour. Other than that, the ingredients were easy and accessible, but most importantly quick-cook, stand-by ingredients.
1)Possibly the most important lesson with Chinese cooking Wan taught me was, that since everything is stir-fried in an incredibly hot wok, you need to have everything ready prepared, meaning you chop everything, place it in bowls and have everything in your grasp before you start creating fire. If you have to run and grab things from the store cupboard whilst things are cooking, you will not have a beguiling and tasty pan of Chinese street food, but a pan of mildly oriental charcoal. Be ready.
2)Finely slice a large piece of ginger, and finely chop two fat garlic cloves. Slice a fillet of pork tenderloin into strips, remembering this is street food, so nothing finicky is necessary. Finely shred some carrots, or use thinly sliced broccoli (stem included) as I did. Julienne some spring onions, and boil and drain some egg noodles (or use straight-to-wok).
3)Heat some groundnut oil in a wok, and set it to high-heat. Stir-fry the pork, until the meat is sealed and slightly brown, then, keeping heat on, transfer it to some foil and wrap it up tightly.
4)Cook the spring onions, garlic, ginger and broccoli (add the carrots just before serving if using them) until they are 'tendercrisp' (cooked but still a bit toothsome). Add about three teaspoons of shrimp paste, and add some water until the shrimp paste dissolves and you have a slightly thick stock. Return the pork, cook for a little longer, then toss the noodles through, and serve lightly drizzled with toasted sesame oil