In a bowl, mix the ginger, garlic, hoisin sauce, oyster sauce, dark soy sauce, sesame oil, Chinese five-spice powder, 2 tbsp. brown sugar, and 4 tbsp. of runny honey. Place the pork in a bowl or Ziploc bag. Add the marinade and close or cover it. Let it sit in the fridge for at least 3 hours but ideally overnight.
Take the pork out of the fridge. Preheat the oven to 350°F (180°C).
In the meantime make the sauce of the noodle. Take a bowl and mix the ginger, soy sauce, sugar, chili paste, and rice vinegar. Put aside.
Take the roasting pan, fill it with boiling water but don’t let it touch the pork. Place the pork on the roasting rack and place it in the middle rack of the oven.
As soon as you put the pork in the oven make the sauce for basting. Pour the remaining marinade into a saucepan. Add 2 tbsp. of honey and 1 tbsp. of brown sugar and let it simmer until the sauce thickens (3-5 minutes). Baste every 10 minutes with the sauce and roast for a total of 30 minutes (internal temperature: 150°F/65°C). Cover and let it sit.
Boil the noodles according to the package and strain when done.
In the meantime, take a wok pan and heat the sesame oil over medium heat. Add the carrots and bell pepper and cook them for about 3-5 minutes to soften the veggies. Add the egg noodles and sauce to the pan and toss them around. Coat them well. Keep tossing for about 5 minutes. Add the green onion and peanuts. Give it one final toss.
Add some noodles to a shallow plate. Slice the pork and place each type on one side. Garnish with green onion.