Prep ingredients: Bring a large saucepan of salted water to a boil. Peel and finely chop 2 teaspoons of garlic. Trim ends from pea pods, then thinly slice on an angle. Thinly slice jalapeño. Pick mint leaves from stems, discarding stems. Coarsely chop cilantro leaves and stems together. Squeeze 2½ tablespoons lime juice into a small bowl. Cut any remaining lime into wedges.
Marinate pork: Pat pork dry and trim any excess fat to ¼-inch. Pound pork to an even ¼-inch thickness. In a shallow bowl, combine tamari, ½ tablespoon of lime juice, 1 teaspoon of garlic, 1 teaspoon sugar, and ½ teaspoon salt. Add pork, turn to coat, and let sit until step 6.
Make dressing: In a medium bowl, combine remaining lime juice and garlic, 1 tablespoon sugar, and ½ teaspoon salt. Add 1 tablespoon of the sliced jalapeño (or more depending on heat preference).
Boil noodles: Return water to a boil. Add half of the noodles (save rest for own usand cook, stirring, until tender, about 6 minutes. Drain and rinse under cold running water. Shake off excess water, then cut noodles in half directly in the colander. Add noodles to bowl with dressing.
Cook pea pods: Heat 1 tablespoon oil in a medium skillet over high until shimmering. Add pea pods and a pinch of salt and cook until crisp-tender and charred in spots, about 2 minutes. Add pea pods to bowl with noodles and toss to combine.
Cook pork & finish salad: Scrape marinade from pork and pat dry. Heat 1 tablespoon oil in same skillet over medium-high. Add pork and cook, turning once, until charred in spots and cooked through, 5–6 minutes. Transfer to a board to rest. Slice pork, if desired. Add mint and cilantro to salad. Serve pork with salad, remaining jalapeños, and any lime wedges alongside.