• Bring a large pot of salted water to a boil. Wash and dry produce. • Roughly chop peanuts. Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice bell pepper. Zest and quarter lime (zest one lime and quarter both for 4 servings). Roughly chop cilantro.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.

• While noodles cook, briefly heat a large dry pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a large drizzle of oil in same pan over medium-high heat. Add scallion whites, bell pepper, and half the garlic powder(all for 4 servings); season with salt and pepper. • Cook, stirring, until tender and lightly browned, 5-7 minutes. Transfer veggies to a plate. Reserve pan.

• Add another drizzle of oil to same pan over medium-high heat. Add pork; season with salt and pepper. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up into pieces; cook until cooked through, 2-4 minutes more. • Stir in veggies, bok choy and napa cabbage, sweet soy glaze, chili sauce, 1 TBSP butter (2 TBSP for 4 servings), and chili flakes to taste. Cook, stirring, until veggies are well coated and cabbage softens, 1-2 minutes. Remove from heat.

• Add drained noodles, a squeeze of lime juice (two squeezes for 4 servings), and a pinch of lime zest; toss to coat. Season with salt. • Divide noodle stir-fry between shallow bowls. • Top with peanuts, scallion greens, and cilantro. Serve with remaining lime wedges on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***