My husband and I are crazy over the Korean noodle bowls at our favorite restaurant. I created this recipe to enjoy the same flavors in a quick and easy meal. You can find rice noodles in the Asian section of just about any grocery store.
—LISA RENSHAW KANSAS CITY, MO
PREP: 15 MIN. • COOK: 6 1/2 HOURS • MAKES: 8 SERVINGS (3 QUARTS)
1 1/2 pounds boneless country-style pork ribs, cut into 1-inch cubes
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 cans (13.66 ounces each) coconut milk
1/4 cup reduced-sodium soy sauce
4 ounces uncooked thin rice noodles
2 cups frozen pepper strips, thawed
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1. In a 5-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 6-8 hours or until meat is tender.
2. Add the rice noodles, pepper strips and water chestnuts; cook 30-35 minutes longer or until noodles are tender. If desired, skim soup. Just before serving, stir in cilantro and lime juice.