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Thursday, September 04 2014
  • 1/4   cup   reduced-sodium soy sauce
  • 1/4   cup   honey
  • 2    tablespoons   hoisin sauce
  • 4      cloves garlic, chopped
  • 2    tablespoons   chopped ginger
  • 1    teaspoon   Chinese five-spice powder
  • 2    pounds   boneless center-cut pork roast
  • 1    tablespoon   cornstarch
  • 3/4   cup   reduced-sodium chicken broth
  • 12    ounces   wide lo mein noodles, cooked following package directions
  • 2      scallions, thinly sliced
  •     Steamed snow peas (optional)
In a small bowl, whisk together soy sauce, honey, hoisin, garlic, ginger and five-spice powder. Place in a resealable plastic bag and add pork; shake to coat. Refrigerate overnight.
Coat slow cooker bowl with nonstick cooking spray. Place pork in bowl and pour marinade over top. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove pork to a large baking dish and keep warm. Pour liquid from slow cooker into a saucepan. In a small bowl, stir cornstarch into broth. Bring liquid in saucepan to a boil and whisk in the broth mixture. Cook for 1 minute.
Shred pork into large pieces with two forks; stir in sauce. Spoon over noodles; garnish with scallions and serve with steamed snow peas, if desired.

nutrition information
Per Serving: cal. (kcal) 485, Fat, total (g) 8, chol. (mg) 95, sat. fat (g) 3, carb. (g) 65, pro. (g) 39, sodium (mg) 741, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 05:16 am   |  Permalink   |  0 Comments  |  Email

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