Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea. Quarter the lime(s). In a bowl, whisk together the soy sauce, soy-miso sauce, orange marmalade, the juice of 2 lime wedges (or 4 wedges for 4 servings), 2 tablespoons of water (or 4 tablespoons for 4 servings), and up to half the chili crisp, depending on how spicy you'd like the dish to be.

In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the pork. Season with salt, pepper, and as much of the remaining chili crisp as you'd like. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Using your hands, carefully separate the noodles. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared snap peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the noodles and sauce (carefully, as the liquid may splatter); season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the noodles are heated through. Turn off the heat. Serve the finished noodles topped with the cooked pork. Garnish with the sesame seeds. Serve the remaining lime wedges on the side. Enjoy!