Trim the pork loin of any tough fat or fibers.

Mix the marinade ingredients together and add the pork, making sure it's well coated. Cover and chill for at least an hour.

Preheat the oven to 375F/190C. Heat the olive oil in a large skillet. Sear both sides of the pork loin and then cook in the oven until done.

Cut the shiitake mushrooms in half or quarters. Boil water and cover the mushrooms by at least an inch/2.5cm. Set aside to rehydrate. Keep the liquid.

Cut the bok choi in half and clean and dry.

Once the mushrooms have rehydrated add them to the skillet with hot olive oil. Sautè for a few minutes before adding the liquid from the mushrooms. Cook for a few minutes on a simmer, reducing the liquid then add the sherry. Keep it on a low simmer.

Mix the corn starch/corn flour with the chicken stock and mix well so there aren't any lumps. Add it to the skillet and bring to a boil. Stir well so it doesn't catch on the bottom then reduce to a simmer. Season with sea salt and pepper. Add more sherry if needed.

While the sauce is being made, cook and drain the rice noodles.

Add the bok choi to the skillet and turn as it cooks so the sauce coats the bok choi evenly. Cook it to the degree of softness you prefer.

Remove the bok choi and set aside. Add the rice noodles to the skillet and toss so they are coated in the noodles.

Add the noodles to the plate. After resting the pork loin for a several minutes, slice it and place it on the noodles. Add the bok choi, serve immediately.