Slow Cooker Pork Lo Mein (this also works well with boneless skinless chicken thighs)
2 pounds pork tenderloin or boneless pork chops cut into 2″x1/2″x 1/4″ strips
3 tablespoons gluten free reduced sodium soy sauce
1 tablespoon gluten free fish sauce
3 tablespoons apple cider or juice
2 teaspoons grated fresh ginger
3 carrots julienned
8 oz mushrooms, sliced
1/4 cups gluten free chicken stock
1 small clove garlic, minced
1 T corn starch
1 T cold water
1 small head Napa cabbage cut into 1 ” strips across
to serve:
10 oz GF 100% buckwheat soba noodles or other gluten free long shaped noodles (such as spaghetti)
1 T toasted sesame oil
In a re-sealable bag or bowl, combine pork strips, soy sauce, fish sauce, apple juice and ginger. Seal bag or cover bowl and marinate in the refrigerator overnight.
In the morning, put pork in crock pot, reserving marinade. Add carrots, mushrooms on top of pork, pour in chicken stock and cover. Cook on low 5-6 hours.
Whisk reserved marinade, garlic, cornstarch and water. Add to crock pot with Napa cabbage. Stir well. Turn to high and cook for 20-30 minutes until cabbage is wilted and sauce is thickened. Season with pepper to taste.
Serve over cooked gluten free soba or rice spaghetti noodles that have been tossed with sesame oil.