Sweet & Sour Pork & Noodles

Hmmm…  I couldn’t decide if this should go with the other shirataki noodle recipes or with Crockpot recipes.  I finally decided to put it with both!

Sweet & Sour Pork & Noodles

2  1/2 lbs pork, cut in bite-size pieces
2/3 cup Da Vinci sugar-free pineapple syrup
1/4 teaspoon ground ginger
1 tablespoon soy sauce
1/4 cup wine vinegar
14 oz package frozen pepper strips, thawed*
2 packages angel hair shirataki noodles
1 1/2 teaspoons guar gum

Put pork pieces in Crockpot on high heat.  Mix syrup, ginger, soy sauce, and vinegar together.  Add to pork and stir.  Let cook 1 1/2 hours.

Add thawed pepper strips.  Rinse noodles under hot water in a colander.  Chop roughly by hand or with a hand blender or blender (or use orzo shaped noodles).  Add to Crockpot.  Cook on high 30 minutes longer.

Gradually sprinkle in guar gum and stir until thickened.

This makes about 4 servings.  I serve it in a bowl with a spoon.

* I used C&W pepper strips, which is a mixture of green, red, and yellow peppers.  I let the package thaw on the counter as the pork cooked.  (If not completely thawed in time, microwave to finish.)

I’ve tried sirloin chops and boneless ribs; the boneless ribs were more tender (and cheaper!).

You can leave the noodles out and pour the pork mixture over them or another base.

This entry was posted in Crockpot Recipes, Shirataki Noodle Recipes. Bookmark the permalink.