A recipe by Julie Van Rosendaal
Heat a drizzle of oil in a large skillet set over medium-high heat and cook the pork, red pepper strips and snap peas for 2-3 minutes, stirring until the meat is browned and cooked through.
Meanwhile, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, garlic, ginger and chili flakes.
Cook the noodles according to package directions.
Drain or transfer with tongs to the skillet, off the heat, and toss with the pork, veggies and sauce to combine.
Serve sprinkled with sesame seeds.