This slow cooker medley of Chinese flavors is a yummy and healthy alternative to take-out. Serve with lime wedges to add zesty flavor.
2 (1-pound) pork tenderloins, trimmed
1/4 cup lower-sodium soy sauce, divided
1 tablespoon hoisin sauce
1 tablespoon tomato sauce
1 teaspoon sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
3 tablespoons seasoned rice vinegar
1 teaspoon dark sesame oil
8 cups hot cooked Chinese-style noodles (about 16 ounces uncooked)
1 cup matchstick-cut carrots
3/4 cup diagonally sliced green onions
1/4 cup fresh cilantro leaves
1/3 cup chopped unsalted, dry-roasted peanuts
1/3 cup chopped fresh cilantro
9 lime wedges
How to Make It
Place tenderloins in a 5-quart electric slow cooker. Combine 1 tablespoon soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. Remove pork from slow cooker, and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.
Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.
Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients (through cilantro leaves), tossing to coat. Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro. Serve with lime wedges.
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After reading the other reviews, I doubled the sauce and it worked out well. I also used regular rice vinegar instead of seasoned to avoid increasing the sodium content. Although I did add a pinch of salt and sugar and a splash of vermouth to help make up for it. Would definitely make I again.
My family liked it (picky kids included) and it was easy to cook. Only problem is that I doubled the sauce as others had suggested (which was tasty) but this increases the sodium a substantial amount. Next time I will do 1.5x the sauce and see if I can get away with it.
Our family absolutely loves this dish. I make it as is except for substituting parsley for the cilantro as we all hate cilantro and using ketchup when I don't want to open a can of tomato sauce for 1 tablespoon.
I was really looking forward to this dish. Unfortunately when it was all said and done I was so disappointed. The pork was infused with some flavor but by the time I added the noodles, carrots, green onion, etc. there wasnt enough sauce to flavor the rest of the dish. I would also recommend cooking the pork longer, as it wasnt tender enough to really shred. The end result was very bland. I don't think I will make it again but if someone wants to try it I would recommend doubling the sauce and adding red pepper flakes.
I made this for four people so I only used one pork tenderloin. I used the full amount of sauce called for and it was delicious with one pound of pork. I also used 3 packages of ramen noodles - about 10 oz. uncooked. This is one of our new favorites.
Delicious! I agree with other reviewers, definitely increase the sauce. I used three packs of ramen noodles, probably could have used four. We added some sweet chili sauce at the end for a little kick and it was excellent.
This was really flavorful and a nice twist on a slow cooker recipe. My son said that this should be a regular in the rotation. It also would be a good base if you wanted to try to make the sauce spicier or add more vegetables. We will definitely make again.
I am the 2nd to review this dish. Thankfully I was able to read the review of another person prior to making. I really increased the sauce.. basically doubled it (though I admit to not measuring). I like hoisin so wasn't shy about using it. I also used a lot less noodles, cooking them in boiling water instead of in the crock. My entire family liked the recipe. The peanuts and lime were nice touches.
Our entire family loved this recipe. First time was a little bland, but made a second quick batch of sauce and that fixed it. Next time, though, I halved the noodles and tossed in a "steam in the bag" bag of broccoli stir fry mix. It is a regular in our weekly rotation.
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