• Bring a medium pot of salted water to a boil. Wash and dry produce. • Quarter lime. Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and press into an even layer using a spatula. Cook, undisturbed, until browned on bottom, 2-3 minutes. • While pork cooks, in a small bowl, whisk together ginger sauce, chili sauce, hoisin, and juice from half the lime (whole lime for 4 servings). • Add scallion whites and garlic powder to pan with pork. Cook, breaking up meat into pieces, until fragrant, 1 minute. • Add edamame, soy sauce, and ponzu; cook until liquid has absorbed and pork is cooked through, 1-2 minutes. • Stir in 1/4 of the chili-ginger sauce. Remove from heat; cover to keep warm. Cook through this step as instructed, swapping in beef or turkey for pork.

• Meanwhile, once water is boiling, add 3/4 of the noodles to pot (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. • Drain and rinse thoroughly under cold water, 30 seconds; toss with a drizzle of oil. TIP: This stops the cooking and helps prevent sticky noodles.

• Add drained noodles to pan with pork mixture. Pour as much remaining chili-ginger sauce as you like over noodles; toss until thoroughly coated and combined. • Divide noodles between bowls. Top with scallion greens and peanuts. Serve with any remaining lime wedges on the side. Ground Turkey is fully cooked when internal temperature reaches 165°.