Pour hot water (+ 1 teaspoon salt) over Mie noodles, cook / soak for about 15 minutes and drain. The noodles shouldn't get too soft. Clean and wash the pork tenderloin, pat dry with kitchen paper, first cut into slices and then into strips. Marinate the pork fillet strips with light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), rice wine (1 tbsp) and corn starch (1 tsp) for about 2 hours. In the meantime, prepare the vegetables. Peel the onion, cut into large wedges and separate into small pieces. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Clean and wash the peppers (red, green and yellow) and cut into small diamonds. Clean and wash the spring onions and cut diagonally into pieces that are not too small. Pour the marinated pork fillet strips into a kitchen sieve, drain well and collect the marinade and mix with 50 ml of water. Heat the wok, add peanut oil (1 tbsp), heat and fry / stir-fry the marinated pork fillet strips in it, add the ginger cubes, garlic clove cubes and chili pepper cubes and fry / stir-fry together with the pork fillet strips and slide everything to the edge of the wok. Add the onion pieces and then the peppers with the spring onions and sauté / stir-fry. Deglaze / pour in the diluted marinade and let everything simmer with the lid on for about 7 - 8 minutes. Finally add / fold in the prepared Mie noodles and heat. Spread Mie noodles with pork tenderloin and vegetables on plates and serve with each one garnished with a parsley stick. Chopsticks may be sufficient for this.