Slow Cooker Gingered Pork and Ramen Noodles

 

2

packages (3 oz each) chicken-flavor ramen noodle soup mix

1

lb boneless pork shoulder roast, cut into 1-inch pieces

1

teaspoon grated gingerroot

3

cups water

1

cup halved fresh snow pea pods (about 4 oz)

1/4

cup sliced green onions

1

tablespoon soy sauce

2

teaspoons cornstarch

• 1 Reserve noodles from soup mixes. In 3 1/2 to 4-quart slow cooker, combine pork and contents of seasoning packets from noodle soup mixes; mix well. Add gingerroot and water; stir to mix.
• 2 Cover; cook on Low setting 6 to 8 hours.
• 3 About 25 minutes before serving, break reserved noodles into pieces; add to pork mixture. Add pea pods and onions; mix well. Increase heat setting to High; cover and cook 10 to 15 minutes longer or just until vegetables are crisp-tender.
• 4 In small bowl, blend soy sauce and cornstarch until smooth. Stir into pork mixture. Cover; cook about 5 minutes or until sauce is slightly thickened.