Garlic sauce

• In a measuring cup or small bowl mix together the first eight ingredients and set aside.

Stir fry

• Slice the pork and cut all the vegetables. Mise en place. (I can not over emphasize the importance of having all ingredients ready to go when cooking in a hot wok)
• Heat your wok or pan over high heat. Once the wok is hot add 2 teaspoon peanut or vegetable oil. (To prevent smoking, do not add oil to the hot wok until you are ready to cook).
• Add onions, peppers, celery, and carrots. Stir while cooking for about 2 – 3 minutes or until vegetable start to pick up some color.
• Add the pork and continue to stir for 2 – 3 more minutes.
• Give the soy sauce and garlic mixture a stir and add to the hot pan. (When working with a hot wok, keep the food moving, this will give you even cooking and prevent burning)
• Cook for 2 – 3 minutes or until sauce starts to caramelize and thicken (Add a bit of water if sauce gets too thick).
• Remove from heat.
• Serve with rice and garnish with scallions.

• Bring 6 quarts of water to a boil in a stock pot. Add the pasta and cook until al dente, approximately 7 minutes (taste to be sure). Reserve half a cup of the pasta cooking water. Drain the noodles, rinse under cold water, and drain again.
• In a small saucepan, combine the peanut butter, soy sauce, vinegar, brown sugar, chili paste, cayenne powder, 1 tablespoon of sesame oil, and ginger. Bring to a simmer over low heat, stirring frequently with a whisk until the sauce is smooth, 2-3 minutes. Remove from heat and set aside.
• Place the pasta in a large mixing bowl with the remaining 2 tablespoons of sesame oil. Toss well to coat the pasta. Refrigerate for 30 minutes.
• While the pasta is cooling, toast the sesame seeds in a dry non-stick skillet until the seeds just begin to brown and give off a nutty aroma (shake the pan frequently to avoid burning the seeds). Remove the seeds from the pan and set aside.
• When the pasta is cold toss in the cucumber, pepper, carrot, peas, cilantro and sesame seeds. Add the sauce to the noodles (If needed thin the sauce with the reserved pasta water). Toss well to combine. Garnish with scallions.