Instructions

• In a small bowl, whisk together the chili spice sauce, tahini, tamari, and rice vinegar to make the sauce. Set aside.
• Cook the soba noodles in a large pot of boiling water until they are almost cooked (approximately 2 minutes). Add the trimmed and cut asparagus pieces. Continue to cook for a further minute until the noodles are al dente and the asparagus is crisp and slightly tender. Drain the noodles and asparagus, reserving 1 cup of the cooking liquid. Rinse them under cool running water and set them aside. Set aside the pot for later use.
• Heat the olive oil in a skillet over medium-high heat. Add the ground pork and sauté for around 8 minutes until fully cooked through. Pour in the chili sauce and stir, scraping up the browned bits from the pan, for 1 more minute.
• Transfer the pork mixture, cooked noodles, and asparagus to the reserved pot. Add ⅔ cup of the reserved cooking liquid. Place over medium heat and cook gently, stirring with a spoon and adding more cooking liquid, if needed, until the noodles and meat are well coated (about 2 minutes).
• Divide equally between 4 bowls and top with garnish of green onions and sesame seeds.