Pork Viet-Asian Spicy Noodle by Blue Thunder/Donna

Pork Viet-Asian Spicy Noodle by Donna/Blue Thunder (Gluten/egg and dairy free)

1 small pack of thinly sliced pork chops without boneless (breakfast cut if none)

1 box of vegetable broth

⅔ tamari organic gluten free soy sauce

1 medium sliced chopped onion

Yellow or green squash 2 thinly sliced

3 anise stars spice

2 teaspoons ginger powder

2- 4 teaspoons garlic powder

2 teaspoons turmeric powder

2 teaspoons Chinese 5 spice powder

½ cup sliced green beans

½ cup spinach set aside do not put into pot.

1 packet of rice noodles for pho (vietnames soup style)

Pork Marinade

Pork shops of jackfruit (see jackfruit preparations) thawed out

4-5 Tablespoons bbq sauce

4-5 Tablespoons Sriracha sauce

¼ c tamari gluten free sauce

1 Tablespoon of dried diced onions

Set aside for 30 minutes at least to marinage

Take 2 Tablespoons olive oil in large sauce pan heat medium flame

Put in onions

Green beans

Squash and spices and stir for 5 minutes

Add vegetable broth and tamari

Put on medium flame to simmer after mixing.

Take a skillet and heat medium high and pork chops

Put in flat layers evenly spaced til each side

Is not raw and white. Do not over cook and flip

The same way and remove and then cool.

Take cutting board and cut into inch pieces and set aside.

Prepare noodles:

Take a pot of water to boil 8 to 10 cups

After boiling add for 10 SECONDS THE NOODLES

Drain and put into soup and vegetable mix.

Add the pork and simmer under medium heat.

Add the spinach and cook til tender. Serve hot.