Saturday, November 10, 2012

Slow Cooker Chinese Pork and Noodle Bowls

In case some of you avid readers were missing my Saturday menu posts, I will be sure to get it up tomorrow.  My youngest sister, Amy, came into town Thursday night. We have had so much fun catching up together, shopping, and doing girl things. It has been such a great weekend! And, I have another easy gourmet Crock Pot recipe to share:)

While the Bear and I were at work on Friday, Amy was sweet enough to prepare the pork. I don't make all of my visitors work, but cooking runs in the family so I trust my sisters in the kitchen. This recipe is such a flavorful cinch to put together. Pork tenderloin is cooked until tender. All of the juices the pork cooked in create the sauce for the noodles and veg. If you are looking for an easy Chinese recipe, I suggest trying this one.

Slow Cooker Chinese Pork & Noodle Bowls
inspired by Cooking Light

4 tablespoons soy sauce (check to make sure it is wheat free)
4 tablespoon packed brown sugar
3 tablespoons rice wine vinegar
1 tablespoon ketchup
2 cloves garlic, pressed or finely minced
1 teaspoon fresh grated ginger
1/2 teaspoon sesame oil
1 lb. pork tenderloin
2 cups hot water
8 oz. brown rice spaghetti noodles
1/2 cup carrots, cut into matchstick pieces
Juice and zest of 1 lime
1/4 cup green onions, chopped
1/4 cup cilantro, chopped
1/4 cup dry roasted peanuts

Place the pork in the slow cooker. In a small bowl, whisk together the soy sauce, brown sugar, vinegar, ketchup, garlic, ginger, and sesame oil. Pour over the pork. Cover and cook the pork on low for 4-5 hours.

Remove the lid of the slow cooker. Carefully shred the pork in the slow cooker using 2 forks to pull the pork apart. Add the hot water, noodles, and carrots. Toss together, cover, and cook on high for 1/2 hour.

Add the lime zest and juice and toss until combined. Spoon the noodle mixture into bowls and top with the cilantro, green onions, and peanuts.


  1. Yummy! Definitely going to make this soon. Good luck with your surgery!