Wash hands with soap and water. Wash and dry the produce. Slice the green onions, discarding roots and wilted parts and separating the white tops and green bottoms. Peel and thinly slice the carrots.

Bring a medium pot of water to a boil and cook the pasta according to package directions. Drain.

Heat the oven to broil. Grease a rimmed baking sheet. In a small bowl, combine the soy sauce, sesame oil (optional), and vinegar. Place pork chops on the baking sheet and brush with the glaze. Broil 4 minutes, flip, and brush with remaining glaze. Broil until glossy and cooked through (watch closely as ovens vary). Cover the pork to keep warm and set aside.

Heat a little oil in a large skillet or wok over medium-high heat. Add the carrots and stir-fry until crisp-tender. Add the snow-peas and the white bottoms of the green onions and cook until the peas are bright green.

In a small bowl, combine the hoisin, honey, and ginger and garlic. Add the pasta and the sauce to the skillet and stir-fry until noodles are coated. Thinly slice the pork on a clean cutting board using a sharp knife,

Serve noodles and vegetables topped with pork chops and sprinkled with green onions. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.