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Asian Spicy Pork Noodles with Sriracha Firebarns

Ingredients:

-6 pork chops cut into thin strips

2 tablespoons brown sugar

2 tbsp. soy sauce

2 tbsp. chili paste/garlic

-1 tbsp. Firebarns Sriracha

-1 tbsp. finely chopped garlic

-1 tbsp finely chopped ginger

400g chow mein noodles

-1 cup of frozen edamame

1 head of broccoli, coarsely chopped

250g snow peas

12 mini corn on the cob

50 ml of soy sauce

Preparation:

In a bowl, mix the pork strips well with the brown sugar, soy sauce, chilli paste, Sriracha, garlic and ginger. Cover and set aside in the refrigerator for 2 hours.

In a wok, cook the pork in small batches with a drizzle of olive oil for about 4 to 5 minutes, remove and set aside.

In boiling water, cook the chow mein noodles for 3 minutes, drain and set aside.

In the same wok, add a drizzle of olive oil, a teaspoon of minced garlic and minced ginger. Fry in oil for 1-2 minutes, add ¼ of the pasta, ¼ of the pork and ¼ of all the vegetables. Add 1 tablespoon of soy sauce and saute on high heat for 4-5 minutes. Remove from heat and keep warm. Do the same steps for the remaining 3 servings.

Sprinkle with green onions before serving.

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