4packs of Ramen Noodlesseasoning packets discarded
Toppings
¼cupfresh basilchopped
¼cupfresh cilantrochopped
4eggssoft boiled
½cupshredded carrots
½cupsliced mini sweet peppers
½cupshredded red cabbage
½cupsliced shiitake mushrooms
fresh chopped cilantrobasil and green onions
toasted sesame seedsfor serving
Instructions
Add the pork to the crock pot.
Whisk together the chicken broth, soy sauce, rice vinegar, fish sauce, ginger, garlic, cinnamon, chili paste, lime juice, sriracha, toasted sesame oil, pepper and brown sugar and pour over the pork in the slow cooker.
Cover and cook on low for 7-8 hours.
Remove the pork from the crockpot and lightly shred with two forks.
Add the ramen noodles, cilantro and basil and cook for 5 minutes.
Once the noodles are cooked, ladle the broth into bowls and top with all the things!
Enjoy!
Notes
Leftovers can be stored in the fridge, in an air tight conatiner, for up to 4 days.