Slow Cooker Pork Stir Fry with Peanut Noodles

Slow Cooker Pork Stir Fry with Peanut Noodles


  • 1.25 to 1.5 pound pork tenderloin, trimmed of excess fat*
  • 5 tablespoons low sodium soy sauce, divided
  • 3 tablespoons hoisin sauce, divided*
  • 3 tablespoons Roundy’s Simply organic creamy peanut butter, divided
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1/4 cup rice vinegar
  • 8 ounces whole grain pasta noodles or rice noodles
  • 1 tablespoon extra virgin olive oil
  • 32 ounces Simply Roundy’s organic frozen stir fry vegetables, thawed
  • 1 cup shelled edamame, fresh or frozen thawed
  • 1 cup sliced green onions (white and green parts)
  • 1/2 cup dry roasted, unsalted peanuts, chopped, plus additional for serving
  • 1/4 cup chopped fresh cilantro, plus additional for serving
  • 1/2 teaspoon red pepper flakes (optional, if you like a little heat)


  1. Place the pork tenderloin in the bottom of a 4-to-6-quart slow cooker. In a small bowl, stir together 1 tablespoon of the soy sauce, 2 tablespoons hoisin, 2 tablespoons peanut butter, ginger, and garlic. Pour over the tenderloin, spreading it over the surface with the back of a spoon. Cover and cook on low for 2 to 3 hours, until cooked through (time will vary based upon your slow cooker—mine tends to cook meat very quickly). Remove the pork to a large plate, reserving the cooking liquid. Let rest for 10 minutes, then shred with two forks or your fingers.
  2. Meanwhile, bring a large pot of salted water to a boil and cook the noodles until al dente, according to package directions. Reserve 1 cup of the pasta cooking liquid, then drain and set aside, tossing with a bit of olive oil to prevent sticking.
  3. In a wide, deep skillet, heat 1 tablespoon olive oil over medium high. Add the stir fry vegetables and edamame, and cook until hot and lightly crisp, about 7 minutes. Remove from the pan and set aside.
  4. Spoon any peanut butter sauce still left in the slow cooker into the skillet, along with the reserved cooking liquid, avoiding any excess fat that you can scoop away easily. Add the remaining 4 tablespoons soy sauce, 1 tablespoon peanut butter, 1 tablespoon hoisin sauce, and rice vinegar. Whisk and cook for 1 minute, then add the reserved pork, cooked noodles, cooked vegetables, green onions, peanuts, cilantro, and red pepper flakes (if using), then toss gently to combine. If the mixture seems too thick, add a little bit of reserved pasta water as needed to loosen it. Serve topped with additional chopped peanuts and fresh cilantro.

*Pork tenderloin is very lean, and thus will cook more quickly in your slow cooker (2 to 3 hours, depending upon your particular model). If you prefer to let the meat cook for longer, I suggest using pork loin or pork shoulder, both of which have a higher fat content and thus can withstand longer cooking times without becoming dry. Chicken thighs would be an excellent choice too.

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