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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!
- 2 pork tenderloins 1 lb each
- 1 tbsp sesame oil
- 2 tbsp soy sauce low sodium
- 2 tbsp hoisin sauce
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1/4 cup tomato sauce
- 1/4 cup water
Toppings and Noodles
- 12 oz Chinese noodles
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 red pepper julienne
- 1 carrot julienne
- 1 cup shiitake mushrooms sliced
- 3 green onions chopped
- 1 lime cut into wedges
- 1/4 cup peanuts chopped
- cilantro chopped
- 1 serrano pepper chopped (optional)
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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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