Tonight we had a recipe from Southern Living magazine. Pork Noodle Bowl. Paula picked it out when she was looking through the magazine – one of my mother’s many subscriptions. It sounded very tasty and pretty easy to make.
Start by making 5-Ingredient Slow Cooker Pork. Place 2 large sweet onions, cut into 1/2-inch slices, in a lightly greased 6-qt. slow cooker. Rub 1 3-6 pound pork roast shoulder with 2 tablespoons of garlic, oregano and red pepper and salt seasoning (blend those ingredients together). Place the roast on the onions. Pour 10-ounces of chicken broth over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
Transfer pork roast to a cutting board or serving platter. Shred with 2 forks, removing any large pieces of fat. Remove onions with a slotted spoon and serve with pork. Note: We used 2 cups of the shredded pork for Pork Noodle Bowls as described below…and saved the rest.)
When the pork is all done, finish the meal by microwaving 8 cups water and 1 tablespoon of salt at HIGH in a large microwave-safe glass bowl 2 minutes. Submerge 1 8-ounce package of rice noodles and let stand 20 minutes or until tender. Drain. Divide noodles among 4 bowls.
Sauté 4 ounces of fresh sliced mushrooms in hot oil in a medium skillet over medium-high heat 5 minutes or until tender. Spoon over noodles. Add approximately 2 cups of sliced pork to skillet and cook, stirring occasionally, about 5 minutes or until hot. Spoon over the mushrooms.
Make some fresh coleslaw. Combine with 4 sliced green onions and 1/4 cup chopped fresh cilantro. Divide among the 4 bowls.
Bring 6 cups of chicken broth and, if desired, 1 tablespoon of fresh ginger to a boil in a 3-qt. saucepan over medium heat. Remove from heat and divide among the bowls. Serve with lime wedges and soy sauce, dried red pepper flakes, hot sauce and dry roasted peanuts as desired.