Slow Cooker (or not) Hoisin Pork Noodle Bowls
with sauteed bok choy
Savory and slightly sweet, the Hoisin sauce adds big flavor to these Asian-inspired noodle bowls. These noodle bowls were also featured in 2018.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.
Ingredients
- Ketchup - 3 Tbsp
- Hoisin sauce - 3 Tbsp
- Soy sauce, low-sodium - 2 tsp
- Chili garlic sauce - 2 tsp
- Vinegar, rice - 1 tsp
- Pork, boneless shoulder roast (enough for 2 nights) - 2 1/2 lbs (also called 'pork butt')
- Coriander, ground - 1 tsp
- Salt - 1 tsp
- Garlic powder - 1 tsp
- Black pepper - 1/2 tsp
- Stock, any type - 3/4 cup
- Shallots - 2 cloves, diced
- Noodles, ramen - 6 oz (sub spaghetti or linguini)
- Bok choy, baby - 8 oz, chopped, leaves and stems separate (sub regular bok choy or cabbage)
- Limes - 1, wedges
- Oil, cooking - 1 Tbsp
- Toasted sesame oil - 2 tsp
- Slow Cooker Hoisin Pork (ingredients listed separately) - ~3 cups
- Sesame seeds, white - 1 tsp
- Hot sauce (opt) - for serving
Nutrition Facts
Prep
- Shallots - Dlice shallots. (Can be done up to 5 days ahead)
- Make sauce - Combine ketchup, Hoisin sauce, soy sauce, chili garlic sauce, and vinegar. (Can be done up to 5 days ahead)
- Noodles - Cook noodles according to package directions. If prepping ahead, toss noodles with some oil to prevent sticking. (Can be done up to 2 days ahead)
- Slow cook pork - (This makes enough for 2 nights.) Place pork into the bowl of a slow cooker. Rub top and sides with ground coriander, salt, garlic powder, and black pepper. Add stock. Cook pork on low for 9 to 10 hours or high for 5 to 6 hours (Can be done 1 day ahead)
- Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)
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Make
- When pork is done cooking, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain cooking liquid out of slow cooker (save it for another purpose - it is super flavorful and makes a great stock for soup). Return shredded pork to slow cooker and fold in sauce. If it seems dry, you can add a bit of the cooking liquid back in. Toss to combine. Leave meat in the bowl of the slow cooker on the warm setting.
- Heat a wok or large skillet with cooking oil over medium heat. Add shallots and bok choy stems and saute until tender. Add bok choy leaves with some salt and saute for 1 minute more. Add noodles and toasted sesame oil to pan and toss everything together until noodles are warmed through.
- Divide noodles between bowls. Top with pork and sauce (reserve half the pork and sauce for Wednesday).
- Finish noodle bowls with sesame seeds sprinkled on top and serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!
Prep
- Shallots - Dlice shallots. (Can be done up to 5 days ahead)
- Make sauce - Combine ketchup, Hoisin sauce, soy sauce, chili garlic sauce, and vinegar. (Can be done up to 5 days ahead)
- Noodles - Cook noodles according to package directions. If prepping ahead, toss noodles with some oil to prevent sticking. (Can be done up to 2 days ahead)
- Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)
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Make
- Heat oven to 300F / 149C.
- Heat some oil in an oven-safe Dutch oven over medium heat. Add pork and sear on both sides until golden brown, seasoning generously with some salt and pepper as it cooks. This should take 5 to 6 minutes per side.
- Pour stock around pork and cover with a lid. Transfer to heated oven. Roast, covered, until meat is very tender and falling apart, 2 ½ to 3 hours.
- When pork is done cooking, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain cooking liquid out of Dutch oven (save it for another purpose - it is super flavorful and makes a great stock for soup). Return shredded pork to Dutch oven and fold in sauce. If it seems dry, you can add a bit of the cooking liquid back in. Toss to combine. Leave meat in the Dutch oven with the lid on to keep it warm.
- Heat a wok or large skillet with cooking oil over medium heat. Add shallots and bok choy stems and saute until tender. Add bok choy leaves with some salt and saute for 1 minute more. Add noodles and toasted sesame oil to pan and toss everything together until noodles are warmed through.
- Divide noodles between bowls. Top with pork and sauce (reserve half the pork and sauce for Wednesday).
- Finish noodle bowls with sesame seeds sprinkled on top and serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!
Prep
- Shallots - Dlice shallots. (Can be done up to 5 days ahead)
- Make sauce - Combine ketchup, Hoisin sauce, soy sauce, chili garlic sauce, and vinegar. (Can be done up to 5 days ahead)
- Noodles - Cook noodles according to package directions. If prepping ahead, toss noodles with some oil to prevent sticking. (Can be done up to 2 days ahead)
- Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)
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Make
-
(This makes enough pork for 2 nights.) Place pork into the bowl of an
- Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 60 minutes. Let pressure release naturally for 15 minutes and then manually release any remaining pressure.
- When pork is done cooking, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain cooking liquid out of Instant Pot (save it for another purpose - it is super flavorful and makes a great stock for soup). Return shredded pork to Instant Pot and fold in sauce. If it seems dry, you can add a bit of the cooking liquid back in. Toss to combine. Leave meat in the bowl of the Instant Pot on the warm setting.
- Heat a wok or large skillet with cooking oil over medium heat. Add shallots and bok choy stems and saute until tender. Add bok choy leaves with some salt and saute for 1 minute more. Add noodles and toasted sesame oil to pan and toss everything together until noodles are warmed through.
- Divide noodles between bowls. Top with pork and sauce (reserve half the pork and sauce for Wednesday).
- Finish noodle bowls with sesame seeds sprinkled on top and serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
Tasty and easy - the most complicated bit was remembering to defrost the meat and start the slow cooker. If I were to make it again, I'd use more bok choy, but I tend to want more greens in my recipes than cooksmarts does.
1 Helpful50 reviews
We used spaghettini, as it's difficult to find ramen in my town. We also tripled the sauce, and only used 1/2 the chili sauce. Added in a couple tablespoons of brown sugar. My entire family LOVED it. Thinking we will sub in chicken when we don't have pulled pork on hand. So so good!
0 HelpfulI used the InstaPot recipe and it was delicious!! I think the only thing I would change is having it be more of a soup. It doesn't really need any more flavor, but it felt a little "odd" to be eating ramen without any liquid in our bowls. Otherwise, 10/10! Even my picky 4-year-old gobbled it up. The hoisin sauce for the pork was divine, like an Asian BBQ sauce.
0 HelpfulWe really enjoyed this! Came together quickly and really loved the flavors. Added more bok choy but other than that, no changes!
0 HelpfulDelicious!! Every family member loved it. The pork is divine. I don’t think I’ll do bok choy next time, not a huge bok choy fan.
0 Helpful