Coarsely crush peanuts in shipping bag.

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

Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper and half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for sauce).

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sliced pork, white portions of green onions, and half the green portions of green onions (reserve remaining for garnish) to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

Add 2 Tbsp. water and orange ginger sesame sauce (to taste). Stir occasionally until sauce starts to thicken, 1-2 minutes.

Remove from burner. Rest, 3 minutes.

While pork cooks and rests, continue recipe.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until carrots start to brown, 1-2 minutes.

Add 2 Tbsp. water and cover. Cook undisturbed, 2 minutes.

Uncover and add cabbage. Stir occasionally until carrots and cabbage are tender, 1-2 minutes.

If pan becomes dry, add additional water, 1 Tbsp. at a time, as needed.

Add noodles to hot pan. Stir often until noodles are heated through, 30-60 seconds.

Remove from burner. Add 2 Tbsp. water, soy sauce, dressing, and remaining Asian garlic, ginger & chile seasoning (to taste). Stir until sauce is combined and noodles are coated.

Plate dish as pictured on front of card, topping noodles and vegetables with pork and garnishing with peanuts and remaining green portions of green onions. Bon appétit!