Cut the glass noodles into pieces about 5 cm long. Place in hot water for about half an hour.
Peel and finely chop the garlic.
Cut the pork into narrow strips. Peel and slice the carrots, divide the cauliflower into florets.
Heat the oil in a wok (or in a good frying pan if necessary). Cook the garlic in it until lightly browned, stirring constantly.
Add the strips of meat and sauté for 2 minutes.
Add the vegetables, noodles and all the remaining ingredients and stir well several times to combine, sauté briefly. The vegetables should still be crunchy.
Arrange and serve.