Slow-Cooker Pork with Noodles

Slow-Cooker Pork with Noodles

from the May 2011 issue of Food Network Magazine

Ingredients

• 3 cups low-sodium chicken broth
• 1/4 cup soy sauce
• 1/4 cup Chinese rice wine or dry sherry
• 3 tablespoons packed light brown sugar
• 4 cloves garlic, smashed
• 1 2-inch piece ginger, peeled and sliced
• 2 pieces star anise
• Kosher salt
• 3 pounds boneless pork shoulder
• 1 head bok choy, roughly chopped
• 3 1/2 ounces dried rice vermicelli noodles
• 1/2 cup chopped fresh cilantro

Directions

Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.

Add the bok choy to the slow cooker; cover and cook about 20 more minutes.

Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.

Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.

Chicken Pad Thai

Chicken Pad Thai
From www.recipezaar.com

Ingredients

• 16 ounces flat stick rice noodles
• 4 tablespoons vegetable oil
• 4 cloves garlic, crushed
• 1 yellow onion, chopped
• 1 1/2 lbs chicken breasts, sliced thin
• 2 fresh red chilies
• 1 teaspoon sugar
• 1/8 cup fish sauce
• 1 teaspoon salt
• 2 tablespoons lime juice
• 3 tablespoons ketchup
• 1 teaspoon black pepper
• 1 lb fresh bean sprout, washed and drained
• 4 tablespoons green onions, chopped
• 4 tablespoons roasted peanuts, crushed

Directions

1. In a pot of boiling water, drop int he rice noodles for about 1 minutes, stirring constantly to prevent sticking.
2. Remove fom heat and drain in a colander, rinse with cold water, set aside.
3. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown.
4. Add the chicken and chilis.
5. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles and bean sprouts.
6. Stir well for 2 minutes.
7. Transfer to a large serving platter and garnish with green onion and crushed peanuts.