Culinary Creations 39 DIRECTIONS 1. Toasted Peanuts: In the cast iron Wok (or Skillet), over medium to high heat. Spread the peanuts to warm them. Then add sriracha, 1 tablespoon soy sauce, 2 teaspoons honey, and the sesame seeds. Toss or stir to combine, continuing until toasted about 5 minutes (careful not to burn or over toast). Remove and reserve in a small bowl when toasted. 2. Sauce: To make the sauce. In a jar or bowl, whisk together 1/2 cup soy sauce, 3 tablespoons honey, hoisin the rice vinegar, peanut butter, and a big pinch of black pepper. Add 1/3 cup water in a bowl. 3. Pulled Pork: In the same Wok, over medium to high heat. Add 1 tablespoon of sesame oil and add the pulled pork (2-4 portions). Season with crushed black pepper and brown all over, breaking it up as it cooks, mix in 2 heaping tablespoons of Chili Miso about 5-10 minutes. Remove and reserve in a bowl when crispy or brown. 4. Noodles: Meanwhile, cook the noodles according to package directions, drain. 5. Vegetables: In the same Wok, continued over medium-high heat. Add 1 tablespoon of sesame oil. Add the sliced shallots and then broccoli and cook another 3-5 minutes (covering after the shallots are browned to steam the broccoli). Slowly pour in ½ sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the pork and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove f rom the heat. 6. Combine: In the same Wok, add the majority of pulled pork (reserve back enough pork to garnish at the end), add the noodles. Then pour in the other ½ sauce mixture. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles, broccoli and pulled pork. 7. Serve: Place the noodles in the bowl and top with some additional pulled pork. Garnish with cilantro, green onions, red chili and peanuts. Also, nice served in Boston Lettuce wraps, same day, or as leftovers the next day.