8 Ounces Angel Hair Pasta or Rice Noodles, Cooked
4 Ounces Bagged Coleslaw Mix
2 Teaspoons EVOO
4 Ounces Sliced Fresh Mushrooms
2 Cups Smoked Pulled Pork
4 Ounces Kale, Chopped into Bite-Sized Pieces
3 Cups Chicken Broth
2 Tablespoons Gertrude Wong Sriracha Hot Sauce, a.k.a “Dirty Gert”
2 Tablespoons Soy Sauce
1 Tablespoon Minced Garlic
1 Tablespoon Grated Fresh Ginger
4 Green Onions, Sliced
¼ Cup Fresh Cilantro Leaves
Toppings: Soy Sauce, Dried Crushed Red Pepper, Chopped Dry-Roasted Peanuts
Divide noodles and coleslaw mix among four bowls.
Heat EVOO in a medium skillet over medium-high heat. Add mushrooms and stir fry 2-3 minutes, until tender. Add pork and kale to skillet; cook, stirring occasionally, for another 2-3 minutes. Divide mushroom/pork/kale mixture evenly among the four bowls, over the top of the noodles and slaw.
Add the broth, Dirty Gert, soy sauce, and ginger to the same skillet and heat about 2 minutes, or until hot. Pour seasoned broth over the top of the noodles, slaw, and pork mixture. Top with green onions and cilantro, and squeeze some lime over all. Top as desired and slurp up!
Another tasty recipe brought to you by Midgets Fishing Brewery, Inc.: An American Hot Sauce Company. And we’ll keep ‘em coming…