Once water is boiling, add noodles and cook until tender, 4-5 minutes, stirring once halfway through.

Drain noodles in a colander. Rinse with cold water and return to pot. Stir in sesame oil and set aside.

Trim ends off green beans. Cut into 2" pieces.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Mince cilantro (no need to stem).

Halve lime. Cut one half into wedges and juice the other half.

Stem, seed, and slice red bell pepper into 1/4" slices.

Combine 1/2 cup water, teriyaki glaze, and half the gochujang in a mixing bowl. Taste, and add remaining gochujang if desired. Set aside.

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and ground pork to hot pan. Cook, breaking up meat with a spoon, until browned and meat reaches a minimum internal temperature of 160 degrees, 7-9 minutes.

Transfer to a large mixing bowl. Keep pan over medium-high heat.

Add green beans, red bell pepper, and 1/2 tsp. salt to hot pan. Stir occasionally until vegetables are tender and lightly charred, 6-8 minutes.

Stir in pork, white portions of green onions, and teriyaki-gochujang mixture. Reserve bowl used for pork; no need to wipe clean.

Bring to a boil. Once boiling, stir occasionally until thickened slightly, 2-3 minutes.

Transfer pork and vegetables to reserved bowl. Keep pan over medium-high heat.

Add noodles to hot pan. Stir often until warmed through, 2-3 minutes.

Remove from burner. Add noodles and 1 Tbsp. lime juice to bowl with pork and vegetables and stir to combine.

Plate dish as pictured on front of card, garnishing with green portions of green onions and cilantro. Squeeze lime wedges over dish to taste. Bon appétit!