Directions

1. Heat a wok or large skillet over medium-high heat, spritz with cooking spray and add sweet potato noodles. Season with salt and pepper, if desired, and cook until al dente, about 7 minutes. Remove from pan and keep warm.
2. Heat vegetable oil over medium-high. Add white parts of green onions and minced garlic, cook until fragrant, stirring often, 2-3 minutes. Add ground pork and cook, stirring frequently, until pork is browned and crumbled, about 7-10 minutes and until internal temperature reaches 160°F. Add chili sauce, soy sauce, rice vinegar, fish sauce, sesame oil, grated ginger, and white pepper. Stir to combine and cook for 2 minutes.
3. Add bell pepper, red cabbage, rainbow chard and carrots. Continue cooking, stirring frequently, until chard is wilted, about 3-5 minutes. Vegetables, bell pepper and cabbage should be slightly crunchy. Season with salt and pepper if desired.