Step 1

• Bring a large pot of salted water to aboil. Wash and dry produce.• Roughly chop peanuts. Trim and thinlyslice scallions, separating whites fromgreens. Halve, core, and thinly slicebell pepper. Zest and quarter lime(zest one lime and quarter both for4 servings). Roughly chop cilantro.

Step 2

• Once water is boiling, add noodles topot. Cook, stirring occasionally, until aldente, 5-7 minutes. Drain and set aside.

Step 3

• While noodles cook, briefly heat a largedry pan over medium-high heat. Addpeanuts and cook, stirring occasionally,until golden and fragrant, 2-3 minutes.• Turn off heat; transfer to a plate. Wipeout pan.

Step 4

• Heat a large drizzle of oil in same panover medium-high heat. Add scallionwhites, bell pepper, and half thegarlic powder (all for 4 servings);season with salt and pepper.• Cook, stirring, until tender and lightlybrowned, 5-7 minutes. Transfer veggiesto a plate. Reserve pan.

Step 5

• Add another drizzle of oil to samepan over medium-high heat. Addpork*; season with salt and pepper.Cook, undisturbed, until browned onbottom, 3-4 minutes. Break up intopieces; cook until cooked through,2-4 minutes more.• Stir in veggies, sweet soy glaze, chilisauce, 1 TBSP butter (2 TBSP for4 servings), and chili flakes to taste.Cook, stirring, until well coated,1-2 minutes; remove from heat.

Step 6

• Add drained noodles, a squeeze oflime juice (two squeezes for 4 servings),and a pinch of lime zest to pan; toss tocoat. Season with salt.• Divide noodle stir-fry betweenshallow bowls.• Top with peanuts, scallion greens, andcilantro. Serve with remaining limewedges on the side. Ground Pork is fully cooked when internal temperature reaches 160°.