To make Wasabi Paste: In bowl, mix wasabi powder with water to make a paste; cover and set aside.
To make Pork: Slice pork loin into 5-ounce portions; brush with soy sauce, then rub with oil, garlic and pepper. Place in hotel pan. Cover and refrigerate 20 minutes to 1 hour.
Cook noodles in boiling water just until tender, 2 to 3 minutes. Drain, cover and reserve.
For each serving, to order: Grill piece pork, turning often, until it reaches internal temperature of 160°F. Meanwhile, heat 1 tablespoon peanut oil in wok or skillet; add 1 1/2 teaspoons garlic. Cook 30 seconds. Add l 1/2 cups (about 6 1/2 ounces) noodles, 1 tablespoon soy sauce, 1/2 teaspoon oyster sauce and 1/2 teaspoon sugar. Stir-fry rapidly to combine. Remove from heat; add 1 teaspoon Wasabi Paste and 1 1/2 teaspoons sesame oil. Toss to coat evenly. Season with salt. Plate noodles; top with 2 1/2 ounces cucumber strips. Thinly slice pork; fan on cucumbers.
Adapted from Chef Larry Tse, The House, San Francisco, CA