Slow-Cooked Pork Lo Mein
You can steam the noodles by adding them along with the other ingredients in your slow cooker. If you prefer, you can prepare the noodles according to the package directions and add them already cooked to the dish.
INGREDIENTS | SERVES 6–8
- 1 ½ pounds boneless pork shoulder
- 2 medium yellow onions, sliced
- 2 cups frozen sliced carrots
- 1 12-ounce jar teriyaki glaze
- 1 cup thinly bias-sliced celery
- 1 8-ounce can sliced water chestnuts, drained
- 1 5-ounce can sliced bamboo shoots, drained
- 1 teaspoon grated fresh ginger
- 1 6-ounce package frozen sugar snap peas
- 1 cup broccoli florets
- 8 ounces dried egg noodles
- ½ cup cashew halves
Trim the fat from the pork and cut the meat into ¾-inch pieces.
Add the pork, onions, carrots, teriyaki glaze, celery, water chestnuts, bamboo shoots, and ginger to a 4-quart slow cooker. Cover and cook on low for 7 hours.
Turn the cooker setting to high; add the sugar snap peas and broccoli. Cover and cook for 10 to 15 minutes, or until the snap peas are crisp-tender.
Add the egg noodles and stir to mix. Reduce the setting to warm and cover; let steam for 30 minutes or until the pasta is done.
Serve immediately. Sprinkle cashews over each serving.
