Spicy Pork and Tahini Noodles

In a medium bowl, pour in the soy sauce, hoisin sauce, rice vinegar, honey, and tahini. Whisk together until smooth and set aside.

Fill a large pot with water and place it on the stove to boil.

While the water heats, place a large skillet over medium heat. Drizzle with olive oil, then peel and mince the garlic clove. Add the garlic to the skillet along with the chili sauce and cook for about one minute, stirring, until the garlic is fragrant.

Add the ground pork to the skillet and cook until it just begins to brown, breaking it apart with a spoon as it cooks.

Rinse and slice the mushrooms. Add them to the skillet with the pork along with half of the sauce mixture. Stir everything together and let it simmer gently.

Once the water in the pot is boiling, add the noodles and cook according to package directions. Drain and set aside.

Return the empty noodle pot to the stove and pour in the chicken broth and water. Bring to a boil, then add the spinach and peas. Let cook for a few minutes until the spinach wilts and the peas are no longer frozen. Reduce to a gentle simmer.

Add the drained noodles to the skillet with the pork and mushrooms. Pour the remaining sauce over the noodles and toss until evenly coated.

To serve, ladle a small amount of the broth with spinach and peas into each bowl, then top with a generous portion of the noodles and pork.

Slice the green onions and sprinkle them on top along with sesame seeds before serving.