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.