Thai-Inspired Pork & Rice Noodles with Cucumbers

Combine honey, fish sauce, and chili-garlic sauce in a small bowl.

Heat oil in a large nonstick skillet or wok over medium heat. Add pork, scallion whites, garlic, ginger, and pepper; cook, stirring occasionally, until the pork is no longer pink, about 3 minutes.

Add the honey mixture, stirring and scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low; continue cooking until the pork is just cooked through, about 2 minutes more. Remove from heat.

Cook rice noodles according to package directions. Reserve 1 cup of the cooking water, then drain the noodles.

Add the noodles to the pork. Add cucumber, bean sprouts, carrots, mint, cilantro, lime juice, and scallion greens; toss to coat. Stir in the reserved cooking water, 1/4 cup at a time, until the mixture is saucy and loose.

Divide the pork and noodle mixture among 4 bowls and garnish with cilantro, if desired. Serve with lime wedges.