I'm would make stir fry noodles out of Slowpoke tails.
Noodles
250 g egg noodles
600 g Slowpoke tail
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch
3 cloves of garlic
1 chili pepper
1 tablespoon minced ginger
200 g broccoli
200 g cauliflower
200 g green beans
3 carrots
2 tablespoons vegetable oil
Stir fry sauce
50 mL soy sauce
100 mL low sodium chicken broth
60 mL pineapple juice
60 g brown sugar
2 tablespoons cornstarch + 2 tablespoons water
Cut broccoli, cauliflower and green beans into smaller pieces. Julienne the carrots. Cut garlic and chili pepper into smaller pieces, and mince fresh ginger. Preheat the vegetable oil in a wok pan over medium high heat. Cut the Slowpoke tail into small pieces. Rub the tail pieces with salt, pepper and cornstarch. Add the Slowpoke tail pieces to the wok and cook them until they are golden brown. Lower the heat, and add garlic, chili pepper and ginger. Add broccoli, cauliflower, green beans and carrots, and cook them until they are soft.
Cook noodles and add them to the pan when they are ready. Toss to combine noodles, vegetables and tail pieces. In the other pan, cook the stir fry sauce. Add soy sauce, chicken broth, pineapple juice, brown sugar and cornstarch with water, and cook until the sauce is thick. When the sauce is thick, pour the sauce to the noodles and bring to a simmer. Serve hot.