This is as good as it gets! A bit of prep work ... into the crock pot ... a bit more work ... finish in the pot! You're going to make this again & again! Serve with a plate of sliced oranges or peeled tangerines ... that's it!
1 1/2# pork tenderloin, shoulder, chop meat, etc.
3 T. reduced-sodium soy sauce
3 T. oyster sauce
3 T. sherry or apple juice
& 2 T. grated or minced fresh ginger
1 carrot, cut into 2” matchsticks
1/2# mushrooms, sliced
1/2 C. fat-free chicken broth
2 T. cornstarch
1 T. cold water
1/2 head Napa cabbage (1/2#) cut into 1” long pieces
8 oz. dried Soba noodles
2 t. toasted sesame oil
Combine pork, soy sauce, oyster sauce, sherry, and ginger in medium bowl. Toss well, Cover and marinate in refrigerator at least 1 hour.
Remove pork from bowl and place in 4-quart or larger slow cooker. Cover and refrigerate leftover marinade. Add carrot, mushrooms, and chicken broth to cooker.
Cover and cook on low 4 to 6 hours.
Let pork stand 5 minutes before slicing into 2” long strips. Whisk cornstarch with water in small bowl & stir into cooker. Add reserved marinade, sliced pork & cabbage. Cover. Cook 20 to 30 minutes, or until sauce starts to thicken and cabbage wilts slightly.
Cook noodles according to package directions. Drain & toss with sesame oil. Add noodles to pork mixture and toss to combine. Serve immediately.