If you want a little heat, stir some spicy garlic chile paste or red chile sauce into the noodles.
Heat the oil in a large, deep skillet over medium-high heat until shimmering. Add the pork, ginger, and 1 tsp. salt. Cook, stirring often, until the pork is cooked through and any liquid has evaporated, 8 to 10 minutes.
Meanwhile, in a large bowl, stir together the broth, lime juice, marmalade, vinegar, soy sauce, and 1-1/2 tsp. salt.
Add the snow peas to the pork, and cook, stirring often, for 2 minutes. Pour in the broth mixture, and bring to a boil, scraping up any browned bits. Season to taste with salt.
Divide the noodles and bean sprouts among 4 large, deep bowls. Pour the hot broth mixture over the noodles, garnish with scallions, and serve.
This should just be labeled as sour soba noodles. The sauce needs a thickener as well more sweet or less sour. Using low sodium chicken broth as well as soy, it was plenty salty without an adding any.
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