Spicy Gingered Pork with Ramen Noodles

Created by Kchurchill5 on February 6, 2012

Ingredients

1 pound boneless pork shoulder roast, cut in 1-inch pieces
2 (3 ounce) packages chicken flavor ramen noodle soup mix
1 cup snow pea pods, cut in half
1/3 cup shitaki mushrooms, stems removed (they are very tough) and thin sliced (you can substitute white or cremini, the shitakis add a nice flavor)
1/4 cup scallions, diced (white and green parts)
1/4 cup water chestnuts, julienned
1 tablespoon soy sauce
2 teaspoons cornstarch

Step 1: Pork ... Cut the pork into 1" pieces and bring to room temp (or basically take the chill off). Then add to the slow cooker along with the seasoning packets from the ramen noodle packages. Add the ginger and 3 cups water and mix well to combine.
Step 2: Cook ... Low setting for 6-8 hours. The newer larger crock pots will cook much HOTTER, so you just need to check it. You want the pork tender, but not falling apart.
Step 3: Vegetables ... About 30 minutes before dinner, add the pea pods, scallions, water chestnuts, mushrooms, noodles; and mix well to combine. Turn the heat to high and cook 15 minutes until the vegetables are tender and the noodles are done. If it seems a bit dry, add a bit more water.
Step 4: Finish ... Add the soy sauce, remaining 1/4 cup COLD water, and corn starch and mix well. Slowly add to the pork to thicken. It doesn't take long.