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
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.
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.