Instructions
Follow the steps and taste along the way.
Mix the lime sauce
In a bowl, stir together the lime juice, soy sauce, fish sauce, brown sugar, water, sesame oil, and chili flakes until the sugar dissolves. The sauce should be distinctly tangy and salty-sweet.
Prepare the noodles and vegetables
Cook or soak the noodles according to the time indicated on the package, just until tender, then drain them. Cut the Chinese cabbage into thin strips and the carrot into thin matchsticks. Slice the spring onions, keeping the white parts separate from the green parts. Finely chop the garlic and ginger.
Sear the pork
Heat the neutral oil in a large skillet or wok over medium-high to high heat. Add the pork and break it into smaller pieces with a wooden spoon. Cook uncovered for 7–8 minutes, stirring occasionally, until the meat is browned and its juices have evaporated.
Briefly cook the vegetables
Add the garlic, ginger, and white parts of the spring onions to the pork. Stir for 30 seconds, then add the carrot and cabbage. Cook for 2–3 minutes: the vegetables should soften only slightly and remain crunchy.
Combine the noodles with the sauce
Add the drained noodles and prepared sauce to the pan. Toss for 1–2 minutes, until the noodles are coated in sauce and almost all of it has disappeared from the bottom of the pan. Taste; both sauces provide saltiness, and the lime should remain distinct.
Finish and serve
Dry-roast the peanuts in a small skillet for 2–3 minutes, until fragrant, then roughly chop them. Divide the noodles among bowls and top with the green parts of the spring onions, chopped cilantro, and peanuts. Serve hot.
