For Sesame-Mustard Sauce

• ½ cup sesame paste
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• ¼ cup rice vinegar
• ¼ cup whole grain mustard
• 1 tbsp minced ginger
• 1 tbsp sriracha or other Asian hot sauce (optional)

For Noodles

• 1 lb pasta (any shape, Italian pasta or Asian noodles)
• 3 tbsp cooking oil, divided
• 1 cup peeled, grated cucumber
• 1 large tomato, diced
• 1 cup grated carrot
• 2 scallions, finely sliced
• 2 cups shredded romaine lettuce
• ¼ lb cured pork belly, cut into ¼" batons

Make Sauce

1. Whisk all ingredients together in a small bowl. Set aside

Assemble Salad

1. Cook pasta in salted water according to package directions
2. Rinse under cold water and drain in a colander
3. Once drained, toss with 2 tbsp cooking oil to prevent sticking
4. In a small sauté pan, heat remaining oil over medium-high and cook cured pork belly until crispy, about 3-4 minutes
5. Transfer to a paper towel-lined plate 
6. In a large bowl, toss together noodles, pork belly, vegetables and dressing, reserving some sliced scallions for garnish
7. Serve immediately, garnishing with remaining chopped scallions, or refrigerate until serving