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

Ingredients

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

12 

ounces 

soba noodles

2 

red bell peppers, thinly sliced

1/2 

pound 

snow peas, trimmed

chopped roasted peanuts, for serving

Directions

1. In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork 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).
2. 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.
3. 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.