Directions

1. Whisk soy sauce, garlic, five-spice powder, sugar, paprika, and bouillon granules together in a large glass or ceramic bowl. Add pork; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
2. Remove pork from marinade and shake off excess. Discard remaining marinade.
3. Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
4. Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half-tender, about 30 seconds. Add bean sprouts to water and noodles; continue cooking until noodles are tender yet firm to the bite, about 30 seconds more. Drain.
5. Combine noodles and pork mixture together in a large serving dish. Top with lettuce, green onions, basil, cilantro, and chow mein.