Ingredients
1 pound boneless pork ribeye chops, chopped1 medium onion, halved and sliced1 can (8-3/4 ounces) whole baby corn, drained, optional 1 small sweet red pepper, sliced1 small green pepper, sliced1-3/4 cups sliced fresh mushrooms1/2 cup chicken broth1/2 cup soy sauce1/4 cup honey2 garlic cloves, minced2 teaspoons Sriracha chili sauce1/4 teaspoon ground ginger8 ounces thick rice noodles or linguine1 cup fresh snow peas Thinly sliced fresh basil
Preparation
Place pork, onion, corn, if desired, peppers and mushrooms in a 6- or 7-qt. slow cooker. Whisk broth, soy sauce, honey, garlic, Sriracha chili sauce and ginger until blended; pour over top. Cook, covered, on low 5-6 hours or until pork is cooked through and vegetables are tender.
Meanwhile, cook pasta according to package directions; do not overcook. Drain noodles and rinse under cold water. Stir noodles and peas into slow cooker; let stand 15 minutes. Garnish with basil.
