Preheat broiler*. Combine the ingredients for the marinade in a medium bowl. Place the pork in the marinade and toss to coat. Let sit for 20 minutes or up to 2 hours (refrigerate if longer than 1 hour).
Remove pork from marinade, reserving the marinade. Place the pork on a foil-lined baking tray. Place under the broiler. Cook for 5 – 7 minutes, until nicely glazed. Turn and do the same on the second side. Remove from the broiler and let rest.
Bring a pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and reserve.
Heat a large sauté pan over medium high heat. Add the vegetable oil and sauté the onion and mushrooms until starting to brown (about 3 minutes).
Add the bok choy and garlic and continue to cook until the bok choy is wilted and the garlic is aromatic (about 2 minutes).
Stir in the reserved marinade and the noodles. Toss to coat. Lower heat and cook for 5 minutes to completely cook the sauce.
Divide noodles between 4 bowls. Slice each piece of pork into several pieces. Place over the noodles.
Egg noodles are typically gluten-free, so this dish can be enjoyed by those who have eliminated gluten products, provided the soy sauce and rice wine vinegar are also gluten-free.
If the broiler isn’t convenient, roast the pork over 450ºF. It might not glaze as well, but it will still cook fast.