Soak rice sticks in hot water for 10 minutes.

Drain rice sticks and set aside.

Cut pork chops into matchsticks and coat with flour.

Saute the floured pork in oil until browned. Remove from pan and set aside.

Shred the cabbage, chop the green bell pepper, and slice the leeks.

Add the vegetables (cabbage, bell pepper, and leeks) to the pan and saute until crisp-tender.

Add the cooked pork back to the pan.

Add sesame oil, soy sauce, and sriracha sauce to the pan.

Coat all ingredients in the pan with the sauce mixture.

Add the rice sticks to the pan and toss to coat well.

Serve immediately.