Pat pork dry. In a small bowl combine marinade ingredients. Add pork and marinate in the refrigerator overnight. On a roasting rack cook pork in a 375F oven for 45 minutes to an hour or until meat is no longer pink, turning every 15 minutes. Let cool and refrigerate. Slice thinly. Set aside.

Divide broccoli into flowerets;peel broccoli stems and cut into

1/2" slices. Slice carrots thinly. In a large saucepan of boiling water,cook broccoli for about 2 minutes or until crisp. Drain and put in cold water to chill. Drain and pat dry. Repeat with the carrots.

In a large pot of boiling water,cook pasta as directed until tender but firm. Drain well and toss with oil and salt to taste. Set aside.

DRESSING: In a wok or heavy skillet,heat oil. Add garlic,ginger root and onions;cook for 30 sec. or until fragrant. Remove from heat;stir in vinegar, peanut oil,soya sauce and sesame oil.

Toast the sesame seeds in a 350F oven for about 5 min. or until golden.

To assemble,arrange noodles on a serving platter. Layer vegetables on top and arrange pork slices over vegetables. Drizzle dressing over salad. Sprinkle with sesame seeds. Serves 8 to 10.