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1. Toss cucumbers and a pinch of salt together in a small bowl; let sit 5 minutes. Heat a 14″ wok (or stainless-steel skillet) over high heat until it begins to smoke. Add 1 tbsp. oil around edge of wok; swirl to coat bottom and sides. Add carrots and onions; cook until softened, about 1 minute. Transfer to a plate; set aside. Todd Coleman
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2. Return wok to high heat and add remaining oil. Add pork, garlic, ginger, and half the scallions; cook, breaking pork into small pieces, until browned, 3-4 minutes. Todd Coleman
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3. Add soy sauce, wine, sugar, bean sprouts, and carrots and onions. Cook, stirring, until hot, about 30 seconds. Todd Coleman
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4. Add cucumbers, remaining scallions, noodles, and sesame oil; cook, tossing, until hot, about 1 minute. Season with salt. Todd Coleman

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