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.