Asian Pork with Noodles

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  • Level: Easy
  • Total: 6 hr 35 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 6 hr
  • Yield: 6 to 8 servings
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3 pounds boneless pork shoulder

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

4 cups low-sodium chicken broth

1 cup soy sauce

1/2 cup dry sherry

1/4 cup packed dark brown sugar

2 tablespoons toasted sesame oil

1/2 teaspoon red pepper flakes

2 star anise pods

1 cinnamon stick

5 cloves garlic, smashed

1 2-inch piece ginger, peeled and sliced

6 to 8 whole dried shiitake mushrooms

1 pound soba or ramen noodles

1/4 cup water chestnuts, sliced

2 Fresno chile peppers, seeded and thinly sliced

2 scallions, sliced

1/4 cup fresh cilantro


  1. Season the pork with salt and pepper. Heat a skillet over medium-high heat with the vegetable oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer to a plate.
  2. Combine the broth, soy sauce, sherry, sugar, sesame oil, red pepper flakes, star anise and cinnamon stick in a 5-quart slow cooker. Stir to dissolve the sugar, then add the garlic, ginger and mushrooms. Add the pork, cover and program to cook 4 hours on high, then 2 hours on low, or 6 hours total on low.
  3. Transfer the pork to a platter, cover and let rest 15 minutes. Remove the mushrooms from the broth and halve them, then return to the broth.
  4. Meanwhile, bring a large pot of salted water to a boil and cook the noodles as the label directs. Slice the pork. Divide the noodles among bowls and top with some of the broth and mushrooms and a few slices of pork. Garnish with the water chestnuts, chiles, scallions and cilantro.
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