When I came home from my morning spent working remotely at our local Panera (I needed a change of scenery), I decided to spend the rest of the afternoon working from the comfort of my favorite armchair. Problem is, now that I'm here, I'm fighting a sudden temptation to take a little catnap before dinner. To stay on track, I've turned to the task of sharing a new recipe with you.
You long-term readers might be surprised to discover that this new recipe, adapted from a Real Simple recipe I pinned onto Pinterest a while back, involves pork. For those of you who don't know, pork isn't exactly my favorite protein out there. But Stephen likes it, so I add it into the dinner rotation every now and then to keep him happy.
That's marriage, right? :)
Turns out, it was pretty darn tasty. I loved the crispness of the bell peppers and snow peas, and the heartiness of the soba noodles meant that a little went a long way. (In other words, we were living off of the leftovers for a few days.)
My version includes the following changes:
- I used double the amount of ginger called for in the original recipe (we can't get enough of it);
- I added a clove of garlic (to complement the ginger and add another layer of flavor);
- I used 1/2 teaspoon crushed red pepper (because we can handle the heat);
- I used boneless pork loin (the grocery store didn't have pork shoulder), which, of course affected the total cooking time.
The next time I make this dish, I'll probably cut the recipe in half so we're not stuck with more leftovers than the two of us can handle. Or, I'll freeze the pork with the sauce to defrost at a later point in time to serve with freshly cooked noodles and vegetables. Either way, we'll definitely be having it again.
Slow Cooker Asian Pork over Soba Noodles with Bell Peppers and Snow Peas
- 1/2 cup low-sodium soy sauce
- 1/2 cup dark brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2-inch piece fresh ginger, peeled and sliced
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper
- 2 1/2 pounds boneless pork loin, center cut, trimmed and cut into 2-inch pieces
- 12 ounces soba noodles
- 2 red bell peppers, thinly sliced
- 1/2 pound snow peas, trimmed
- Chopped roasted peanuts
- In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, garlic, and red pepper.
- Add the pork and toss to coat. Cover and cook on low until the pork is tender, about 2 1/2 - 3 hours.
- Fifteen minutes before serving, cook the noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.
- Transfer the pork to a medium bowl; set aside.
- Pour the cooking liquid into a large skillet and bring to a boil. Boil until slightly thickened, 4-5 minutes. Add the pork and toss to coat.
- Serve the pork over the noodles and vegetables. Sprinkle with the chopped peanuts.
If you liked this post, consider subscribing to Taste As You Go’s RSS feed or subscribing via email so you don’t miss a thing!