Slow Cooker Asian Style Pork - First Way: Over Egg Noodles with Spinach, Mushrooms, and Onions
Okay, so I needed a sort of cost efficient meal that would last at least 3 days. So I decided on a slow cooker pork recipe because I can use the shredded pork over a course of like four days and do something different with it each day. I came across a recipe that I really liked that inspired this idea. My inspiration came from SkinnyTaste once again. Then because I couldn’t find a five spice blend at my normal grocery store (I didn’t want to go to the Asian grocery store), I ventured off onto Google to find a different Asian flavored slow cooker pork recipe hoping to come across something that didn’t include five spice. I wasn’t that successful but this second recipe did wow me and I love these flavors so I decided to use this recipe (minus the five spice blend) and incorporated how SkinnyTaste puts her meal together.
I wasn’t surprised that this dish was going to be pure gold! As soon as I came home from work, I didn’t even need to imagine how delicious this would be, the smell alone was awesome! It was freaking yummy! Try it out!
Recipe for the sauce I ended up using found on the MyRecipes website my changes or adaptations are italicized.
This next part I used SkinnyTaste’s recipe for inspiration and for what to do with the veggies.
I removed the pork from the slow cooker and let it rest in foil. I put an 8oz container of baby bella mushrooms into the slow cooker along with sliced red onions. I let this cook on high for 20 minutes while I shredded the pork.
I cooked two servings of whole wheat egg noodles and right before draining the egg noodles I put a few handfuls of spinach in and cooked it for a few seconds. I then took some of the egg noodles/spinach and tossed it in with a bit of sauce from the slow cooker to get a good coating.
I topped the egg noodles/spinach with the shredded pork, the mushrooms/onions, and garnished with scallions and sriracha!