Pulled Pork Noodle Bowl
I really love an Asian Noodle Soup and this Pulled Pork Noodle Bowl was no exception! A slow cooked Pulled Pork seasoned with oregano, salt, red pepper and chicken broth brings great flavor to the meat that is added to this Noodle Bowl!

With the cooler weather hitting us, I feel the need for soups. When I came across a recipe for this noodle bowl on my recipes.com I knew I had to make it. I grabbed a 2-1/2 pound pork loin from Trader Joes. I love Trader Joe’s meat selection and I have never had a pork roast from there that was not delicious!

Pulled Pork Noodle Bowl

I came home and immediately put the roast in my crockpot and slow cooked it for 4 hours on high, At the end of 4 hours it was perfect for pulling.

Pulled Pork Noodle Bowl
Grumpy loved this Pulled Pork Noodle Bowl. Another favorite of his is the Spicy Asian Chicken Soup. If your looking for simple and tasty, you will want to make this asap!
 slightly adapted from myrecipes.com

I used the 5-ingredient slow cooker pulled pork recipe on myrecipes.com for this recipe and it was perfect.

Pulled Pork Noodle Bowls
Author: Grumpy’s Honeybunch
Serves: 4 servings
Ingredients
  • 1 (8.8) ounce package thin rice noodles
  • 1 package sliced baby portobello mushrooms (8 ounces)
  • 2 teaspoons olive oil
  • 2 cups 5-ingredient slow cooker pulled pork
  • 1 cup angel hair coleslaw mix
  • 2 green onions, white and green parts, sliced
  • 1/2 cup loosely packed fresh cilantro leaves, roughly chopped
  • 6 cups chicken broth
  • 1 teaspoon fresh grated ginger
  • lime wedges
Instructions
  1. Cook rice noodles according to package instructions.
  2. Saute mushrooms in olive oil until moisture has released and mushrooms begin to brown slightly. Add pulled pork and cook until pork is warmed.
  3. While sauteing mushrooms, add ginger to chicken broth and bring chicken broth to a simmer.
  4. To serve, divide noodles between 4 bowls. Place 1/8 cup coleslaw on top of noodles, then place mushroom and pork mixture on top of coleslaw.
  5. Pour 1-1/2 cup of chicken broth over each noodle bowl. Top with green onions and cilantro leaves and squeeze with lime juice if desired.