Soba Noodle and Pork Casserole

This isn't your mom's creamy noodle casserole. After this dish, creamy miso sauce will become your new favorite sauce for everything. It has only 3 ingredients, is perfectly seasoned and creamy, and is thick enough to make delicious noodles. The creaminess in this casserole is complemented by crunchy nuts and panko, while green onions and coriander add piquancy to it. Make this dish gluten-free by replacing panko with extra peanuts and using gluten-free miso. We think Togarishi-a Japanese 7-spice blend that can be found in Asian markets-is worth buying, but if you can't find it, use a Chinese 5-spice blend.
Preheat the oven to 425°F. Prepare the soba noodles according to the package directions; drain and transfer to a large bowl.Sprinkle the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the pork to the pan and cook, stirring frequently (to prevent sticking), until tender, 5-7 minutes. Add the pork to the noodles; drain the pan thoroughly.Heat the remaining 1/2 tablespoon sesame oil in a skillet over medium-high heat; add the bell pepper and cook, stirring occasionally, until slightly soft, 3-5 minutes. Add the ginger, garlic, and togarashi; cook until fragrant, about 2 minutes. Add to the noodle mixture.In a large saucepan over medium-high heat, bring the cream, miso and butter to a boil, stirring occasionally. Remove from heat; toss gently with the noodle mixture.Add the spring onions, peanuts, remaining 1 teaspoon salt and 1/2 teaspoon pepper to the noodle mixture; stir to coat. Pour the mixture into a 5-quart baking dish. Sprinkle on the panko and bake in the preheated oven until the panko is golden brown, about 15 minutes. Sprinkle with cilantro and wasabi. Serve with lime wedges, if desired.