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Shredded Asian Pork with Noodles


My mom gets food network magazine, and it is actually pretty good. When I saw this recipe in last months issue, I was all over it. It's pretty simple and would be perfect for a weeknight in a slowcooker, especially cause the noodles I got were pre cooked, so once the pork was done I just shredded it up and poured it over the noodles. The other thing I liked about it is that I can't cook as spicy as I want to at my parents house, so it was nice to have chiles as condiment.

The pork has been cooking all day, but I just added the mushrooms.

Nice noodles from the Asian market.

The garnishes.

Just some chiles I put in rice wine vinegar in the morning.

Noodles ready to go.

The pork shredded back in the broth.

Yum! Spicy and delicious. And easy!

Here it is all mixed around.

Asian shredded pork with noodles, adapted from Food Network Magazine.

The recipe called for pork shoulder, and fresh ginger and garlic, but I didn't have any time or way to get to the store, so I used a pork loin from our freezer and ginger and garlic powder. Because of these swaps, it was even extra super easy! I would suggest making it in a slow cooker.

1 box chicken stock
1/2 cup soy sauce(i used a cup but it was too salty)
1/2 cup sesame oil
1/2 cup wine (any)
1/2 cup brown sugar
tablespoon ginger powder
tablespoon garlic powder
a few cloves
cinnimon stick
some chile flakes
3 lbs pork loin
Put that stuff in the slow cooker and let it go all day. About an hour before eating, add some mushrooms or any veggie you feel like adding. Remove the pork and shred it. Add it back to the broth. Ladle over cooked udon noodles. Garnish with chiles soaked in rice wine vinegar, scallions, and cilantro.


This sounds so comforting. I can imagine coming home from work, and curling up on the couch with a bowl full of spicy pork and noodles. Yum!

looks fantastic. bookmarked.

The pork is in my crockpot as I type this...can't wait for dinner tomorrow night!

What kind of chilies did you have marinating?

I have made this twice now (today will be the third) I substitute fresh garlic and ginger for powder, use low sodium soy sauce. Also, while I’m cooking the udon noodles I stir-fry a bunch of veggies and sometime tofu to throw in. I have used both Thai (birdseye) and Serrano chilies on the side. This is such a great leftover dish!

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