- 1/2cup low-sodium soy sauce
- 1/2cup dark brown sugar
- 2tablespoons rice wine vinegar
- 1teaspoon toasted sesame oil
- 11-inch piece fresh ginger, peeled and sliced
- 1⁄4 to 1⁄2teaspoon crushed red pepper
- 2 1/2pounds pork shoulder, trimmed and cut into 2-inch pieces
- 12ounces soba noodles
- 2 red bell peppers, thinly sliced
- 1/2pound snow peas, trimmed
- chopped roasted peanuts, for serving
- In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
- Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.
- Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes. Add the pork and toss to combine. Serve the pork over the noodles and vegetables; sprinkle with the peanuts.