Sunday, January 5, 2014

Asian Pork Roast with Stir-Fried Noodles

This was a super simple meal we shared for a Sunday family dinner.  It was sweet, salty, and just a little spicy.  I just got a slow cooker for Christmas and we've been getting plenty of use out of it!  You can throw together the marinade and start the pork cooking in about five minutes, then leave it to cook all day.  The overall prep time on this dish was not more than 30 minutes, but it tastes like something that took a lot more effort!

This dish may seem to require a lot of ingredients, but they are all easily available in the international aisle of the grocery store and a little goes a long way.  It's worth building up a store of Asian ingredients because they can be applied to a wide variety of inexpensive, healthy meals.  This preparation, my own creation built from a bunch of previous marinades I've used, earned rave reviews and will definitely become a staple in our household this winter!

Asian Pork with Stir-Fried Noodles

For the pork:
 2 1/2 lb pork roast (shoulder or Boston Butt), trimmed of excess fat
1/2 c brown sugar
1/2 c soy sauce
1/4 c orange juice
1 T thai garlic chili paste
1 T hoisin sauce
1 t toasted sesame oil

For the Stir-Fry:
1 package wide rice noodles
3/4 c shelled edamame
1 c sugar snap peas
1/2 c scallions, chopped
1 T peanut oil

1. Place the marinade ingredients in the slow cooker and whisk to combine.  Add the pork roast and turn to coat.  Cook on low for 6-7 hours, or until cooked through.  Use a fork to shred the pork and coat in sauce.
2. When ready to serve, prepare rice noodles as directed on the package.
3. Heat peanut oil in a large skillet or wok on medium high.  Add edamame, peas, scallions, and noodles.  Coat in oil and stir fry for 2-3 mins.  Add 1/2 c of sauce from slow cooker and stir to combine in the stir fry.  Heat through.
4. Serve pork over noodles with extra sauce if desired.  Enjoy!

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