If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside.

Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.

Alternatively, reserve half the raw bell pepper for snacking/serving on the side.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add ground pork, umami seasoning, and 1/4 tsp. salt to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 7-9 minutes.

Remove from burner. Drain any excess liquid, if desired.

While pork cooks, continue recipe.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil.

Add bell peppers and 1/4 tsp. salt to hot pan. Stir occasionally until tender and slightly charred, 6-8 minutes.

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

Add edamame and stir until heated through, 1-2 minutes.

Add noodles (or pasta cooked in Step 1; if you received raw pasta), pork, teriyaki sauce, yuzu dipping sauce, and Sriracha (to taste) to hot pan. Kids not a fan of extra heat? Feel free to skip/reduce the Sriracha. Stir occasionally until combined and noodles are heated through, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping pork noodles with sesame seeds. Bon appétit!