1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons hoisin sauce
4 cloves garlic, chopped
2 tablespoons chopped ginger
1 teaspoon Chinese five-spice powder
1/4 teaspoon red pepper flakes
2 pounds boneless center-cut pork roast
1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
12 ounces wide lomein noodles, cooked following the directions on the box
2 scallions, thinly sliced
Whisk soy sauce, honey, hoisin, garlic, ginger, five-spice powder and red pepper flakes together in a small bowl. Place in a resealable plastic bag and add pork. Seal. Turn and shake to coat meat. 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.