A day or two of cool weather and soup sounds good! Slow cooker pork with noodles hits the spot. This recipe is great for those who want to set it up and walk away. This is a nice hearty soup packed with flavor. I serve this slow cooker pork with noodles soup as a main meal. Left-overs are great as well.
The crock pot or slow cooker sure is a wonderful kitchen tool. Setting up dinner in the morning and walking in to the wonderful smells of dinner, can't be beat.
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine or dry sherry
- 3 tablespoons packed light brown sugar
- 4 cloves garlic, chopped
- 1 2-inch piece ginger, peeled and sliced
- 1 tblsp. sesame oil
- Kosher salt
- 3 pounds boneless pork shoulder
- 1 head bok choy, roughly chopped
- 3 1/2 ounces dried rice vermicelli noodles
- 1/2 cup chopped fresh cilantro
- 2 scallions, sliced
- Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, sesame oil, and 1/2 teaspoon salt in a 5-to-6-quart slow cooker.
- Add the pork, then cover and cook on low 8 hours.
- Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
- Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
- Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro and scallions.
This recipe for Sticky Chicken is very versatile. You can use chicken legs and thighs, breasts, or wings depending upon how you want to serve this. I use chicken legs and thighs and sometimes breasts when I am serving this as a main course. But wings make the perfect appetizer! These delicious sticky chicken wings are messy, but worth the clean-up.
- 3 -5 pounds bone-in chicken legs and thighs with skin (Can be done with wings)
- 1 cup ketchup
- 1 cup honey
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1/2 teaspoon garlic powder
- 3 scallions cut into small pieces
- 2 tablespoons of toasted sesame seeds
- Preheat oven to 350.
- Place toasted sesame seeds and scallions in bowl
- In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat.
- Bring it just to a boil while stirring. Remove from heat.
- Arrange chicken pieces in 9×13 dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat.
- Place in oven, uncovered, for 90 minutes, turning after 45 minutes.
- Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.
- Remove and toss in toasted sesame seed/scallion bowl and serve
This recipe for ginger scallion noodles is an inexpensive, healthy, meal that can be made quickly and easily. I like to add a bit of spice to this dish, but it is delicious without spice as well.
- 2 1/2 cups thinly sliced scallions ( greens and whites, about 2 large bunches)
- 1/2 cup finely minced peeled fresh ginger
- 1/4 cup extra light olive oil
- 1 1/2 teaspoons soy sauce
- 3/4 teaspoon rice vinegar
- 3/4 teaspoon kosher salt, or more to taste
- 2 pounds fresh noodles, or 1 pound of dried noodles (use spaghetti or linguine if you can’t find Asian noodles)
- Mix all of the sauce ingredients together.
- Let sit for 15 – 20 minutes.
- Cook the noodles; drain them and toss with the Ginger Scallion Sauce. (Follow the package directions for your noodles.)