Slow-Cooker Asian Pork With Snow Peas, Red Peppers, and Soba Noodles
low-sodium soy sauce
dark brown sugar
rice wine vinegar
toasted sesame oil
piece fresh ginger, peeled and sliced
1⁄4 to 1⁄2
crushed red pepper
pork shoulder, trimmed and cut into 2-inch pieces
red bell peppers, thinly sliced
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. 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).
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.