Ingredients
2
pork tenderloins (1 lb each), trimmed
1/4
cup reduced-sodium soy sauce
1
tablespoon hoisin sauce
1
tablespoon tomato sauce
1
teaspoon sugar
1
teaspoon grated gingerroot
2
cloves garlic, finely chopped
3
tablespoons seasoned rice vinegar
1
teaspoon dark sesame oil
2
packages (8 oz each) Chinese noodles
1
cup julienne carrots
3/4
cup diagonally sliced green onions
1/4
cup fresh cilantro leaves
1/3
cup chopped unsalted dry-roasted peanuts
1/3
cup chopped fresh cilantro
9
lime wedges
Preparation
Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker. In small bowl, stir together 1 tablespoon of the soy sauce, the hoisin sauce, tomato sauce, sugar, gingerroot and garlic. Pour over pork.
Cover; cook on Low heat setting 3 hours 30 minutes. Remove pork from slow cooker to large bowl; let stand 10 minutes. Pour cooking liquid through strainer into separate bowl; cover to keep warm. Shred pork, using 2 forks; cover to keep warm.
Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, the vinegar and sesame oil. Increase heat setting to High. Cover; cook 10 minutes.
Meanwhile, cook noodles as directed on package. Turn slow cooker off. Add carrots, onions, cilantro leaves, shredded pork and cooked noodles; toss to coat. Sprinkle individual servings with peanuts and chopped cilantro. Serve with lime wedges.
