Crockpot Chinese Pork with Noodles
Slow cooked Chinese style pork tenderloin tossed with noodles and veggies. These noodles are bound to please the entire family!
Servings: 6
Calories: 574kcal
Ingredients
- 2 pork tenderloins 1 lb each
Sauce
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce low sodium
- 2 tablespoon hoisin sauce
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- ¼ cup tomato sauce
- ¼ cup water
Toppings and Noodles
- 12 ounce Chinese noodles
- 2 tablespoon sesame oil
- 2 tablespoon soy sauce
- 1 red pepper julienne
- 1 carrot julienne
- 1 cup shiitake mushrooms sliced
- 3 green onions chopped
- 1 lime cut into wedges
- ¼ cup peanuts chopped
- cilantro chopped
- 1 serrano pepper chopped (optional)
Instructions
- Spray crockpot with cooking spray. Place the 2 pork tenderloins in crockpot. In small bowl, stir together the sauce ingredients. Pour over pork.
- Cover; cook on Low heat setting 4 hours 30 minutes. Remove pork from crockpot to large bowl; let stand 10 minutes. Shred pork, using 2 forks or cut into small pieces.
- Reserve 2 tbsp of the sauce from the crockpot and place pork in the crockpot and toss with remaining sauce. Cook on low while preparing the veggies and noodles.
- Meanwhile, cook noodles as directed on package. Turn crockpot off.
- In a large skillet heat 2 tbsp sesame oil with the soy sauce and the 2 tbsp of reserved crockpot sauce. Add carrots, shiitake mushrooms and peppers, and toss to coat. Cook for a minute or 2 just until carrots soften a bit. Pour stir fry veggies and noodles in crockpot over pork. Toss everything together. Sprinkle individual servings with peanuts, chopped cilantro and serrano peppers. Serve with lime wedges.
Nutrition
Serving: 1serving | Calories: 574kcal | Carbohydrates: 47g | Protein: 40g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 1742mg | Potassium: 1017mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2435IU | Vitamin C: 31.8mg | Calcium: 45mg | Iron: 4.8mg