This is not your mom's creamy noodle casserole. After this dish, miso cream sauce will be your new go-to sauce for everything. It only has 3 ingredients, it's perfectly seasoned and creamy, and just thick enough to hold up to a good noodle. The creaminess is complemented by the crunchiness of the peanuts and panko in this casserole and the green onion and cilantro brighten it up. Make this dish gluten-free by replacing the panko with extra peanuts and using gluten-free miso. We think Togarishi-- a Japanese 7-spice blend found at Asian markets-- is worth the buy, but if you cannot find it use Chinese 5-spice.
Preheat oven to 425°F. Cook soba noodles according to package directions; drain and place in a large bowl.
Sprinkle pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add pork to skillet, and cook, stirring often (to prevent sticking) until done, 5 to 7 minutes. Add pork to noodles; wipe skillet clean.
Heat remaining 1/2 tablespoon sesame oil in skillet over medium-high; add bell peppers, and cook, stirring occasionally, until slightly tender, 3 to 5 minutes. Stir in ginger, garlic, and togarashi; cook until fragrant, about 2 minutes. Add to noodle mixture.
Bring cream, miso, and butter to a boil in a large saucepan over medium-high, stirring occasionally. Remove from heat; gently stir into noodle mixture.
Add scallions, peanuts, remaining 1 teaspoon salt and 1/2 teaspoon pepper to noodle mixture; toss to coat. Pour mixture into a 5-quart baking dish. Sprinkle with panko, and bake in preheated oven until panko is golden, about 15 minutes. Top with cilantro and wasabi. If desired, serve with lime wedges.
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