Crispy Noodle Pancake With Barbecued Pork

In small bowl, with fork, mix brown sugar, hoisin sauce, ketchup, soy sauce, sesame oil, and 2 tablespoons water; set aside.

Heat large saucepot of water to boiling over high heat; add noodles and cook as label directs. Drain noodles well.

In nonstick 10-inch skillet, heat 1 1/2 teaspoons vegetable oil over medium-high heat until hot. Add drained noodles and spread into an even layer; cook 8 minutes or until noodle pancake is lightly browned on bottom. Invert pancake onto large plate. Add 1 1/2 teaspoons vegetable oil to skillet; slide pancake back into skillet and cook 5 minutes longer or until golden. Transfer pancake to large plate; keep warm.

Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon vegetable oil over medium heat until hot. Add red pepper and cook 8 minutes, stirring occasionally. Add snow peas and cook 3 minutes longer or until vegetables are tender and lightly browned, stirring occasionally; transfer to small bowl.

In same 12-inch skillet, heat remaining 1 tablespoon vegetable oil over medium-high heat until hot. Add pork slices, ginger, and cook 2 minutes or until pork begins to lose its pink color, stirring frequently. Stir in green onions and hoisin-sauce mixture, and heat to boiling; boil for 1 minute. Stir in vegetables; heat through. Spoon pork mixture and sauce over noodle pancake. Cut into wedges to serve.