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.
