Slow-Cooked Thai Drunken Noodles

• 1 pound boneless pork ribeye chops, chopped
• 1 medium onion, halved and sliced
• 1 can (8-3/4 ounces) whole baby corn, drained, optional
• 1 small sweet red pepper, sliced
• 1 small green pepper, sliced
• 1-3/4 cups sliced fresh mushrooms
• 1/2 cup chicken broth
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 garlic cloves, minced
• 2 teaspoons Sriracha chili sauce
• 1/4 teaspoon ground ginger
• 8 ounces thick rice noodles or linguine
• 1 cup fresh snow peas
• Thinly sliced fresh basil

1. 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 until pork is cooked through and vegetables are tender, 5-6 hours.
2. 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.

pork ribeye chops, onion, baby corn, sweet red pepper, green pepper, mushrooms, chicken broth, soy sauce, honey, garlic, chili sauce, ground ginger, rice noodles, fresh snow peas, fresh basil

Taken from www.tasteofhome.com/recipes/slow-cooked-thai-drunken-noodles/ (may not work)