Slow-Cooker Asian Pork with Snow Peas, Peppers, and Soba Noodles

Tasty. Easy. Lots of leftovers. I followed the note at the bottom of this recipe and tossed the chopped pork with sesame seeds before adding it to the slow cooker. I really liked the extra burst of flavor it added.

Slow-Cooker Pork with Snow Peas, Peppers, and Soba Noodles
A variation on this recipe from Real Simple



1/2 cup low-sodium soy sauce
1/2 cup dark brown sugar
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 1-inch piece fresh ginger, peeled and sliced
1⁄4 to 1⁄2 teaspoon crushed red pepper
2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
Sesame seeds, to taste
12 ounces soba noodles
2 red bell peppers, thinly sliced
1/2 pound snow peas, trimmed
Chopped roasted peanuts, for serving

In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Toss pork with sesame seeds, add to slow cooker, and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).

Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.

Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes. Add the pork and toss to combine. Serve the pork over the noodles and vegetables; sprinkle with the peanuts.