In a medium bowl combine soy sauce, vinegar, lime juice, honey, shallots, ginger, garlic, and crushed red pepper. Place half of the mixture in a resealable plastic bag with the chili-garlic sauce; knead to combine. Add pork to bag and seal. Turn to coat. Chill up to 24 hours.
For plum salsa: Chop four of the plums. Add to remaining soy sauce mixture along with cilantro. Chill, covered, up to 24 hours.
Prepare grill for medium indirect grilling. Remove pork from marinade (discard marinade); grill over a drip pan 25 to 30 minutes or until 145°F. Remove; let stand 5 minutes. Slice pork.
Slice remaining plums. Arrange cabbage, noodles, pork, plums, peas, and carrots in four bowls. Top with plum salsa and peanuts. Serves 4.
Substitute packaged shredded cabbage mix with carrots for the Chinese cabbage and carrots.
(1 g saturated fat,
2 g polyunsaturated fat,
3 g monounsaturated fat),
70 mg cholesterol,
385 mg sodium,
62 g carbohydrates,
7 g fiber,
30 g sugar,
31 g protein.