Slow-Cooker Gingered Pork and Ramen Noodles

Pork roast that's slow cooked with chicken-flavor ramen noodle soup mix, snow pea pods and soy sauce - perfect Asian dinner. MORE+ LESS-

By Betty Crocker Kitchens

February 14, 2012

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

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

teaspoon grated gingerroot

cups water

cup halved fresh snow pea pods (about 4 oz)

1/4

cup sliced green onions

tablespoon soy sauce

teaspoons cornstarch

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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.