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1. Parboil noodles then toss in oil. Refrigerate to chill (2 hours or more).
2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and radishes.
3. Place the chilled noodles in individual bowls and the other ingredients in separate serving dishes. To eat: the diner spoons 1 to 2 tablespoons, at a time, of the meat and vegetables over his noodles and mixes them all together. (If he wishes, he may toss the vegetables first in a dip dish of vinegar.)