• In a small bowl, whisk together soy sauce, honey, hoisin, garlic, ginger and five-spice powder. Place in a resealable plastic bag and add pork; shake to coat. Refrigerate overnight.

  • Coat slow cooker bowl with nonstick cooking spray. Place pork in bowl and pour marinade over top. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

  • Remove pork to a large baking dish and keep warm. Pour liquid from slow cooker into a saucepan. In a small bowl, stir cornstarch into broth. Bring liquid in saucepan to a boil and whisk in the broth mixture. Cook for 1 minute.

  • Shred pork into large pieces with two forks; stir in sauce. Spoon over noodles; garnish with scallions and serve with steamed snow peas, if desired.

Nutrition Facts

485 calories; 8 g total fat; 95 mg cholesterol; 741 mg sodium. 65 g carbohydrates; 39 g protein;