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!