Pork & Rice Noodle Soup

My husband and I are crazy for the Korean noodle bowls at our favorite restaurant. I created this recipe to enjoy the same flavors in an easy make-at-home meal. You can find rice noodles in the Asian section of the grocery store.

—Lisa Renshaw, Kansas City, MO

Prep: 15 min. • Cook: 6 ½ hours • Makes: 8 servings

• 1 ½ lbs. boneless country-style pork ribs, cut into 1-in. cubes
• 6 garlic cloves, minced
• 2 Tbsp. minced fresh gingerroot
• 2 cans (14 ½ oz. each) reduced-sodium chicken broth
• 2 cans (13.66 oz. each) coconut milk
• ¼ cup reduced-sodium soy sauce
• 4 oz. uncooked thin rice noodles
• 2 cups frozen pepper strips, thawed
• 1 can (8 oz.) sliced water chestnuts, drained
• ¼ cup minced fresh cilantro
• 2 Tbsp. lime juice

1. 1. In a 5-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low for 6-8 hours or until the meat is tender.
2. 2. Add rice noodles, pepper strips and water chestnuts; cook 30-35 minutes longer or until the noodles are tender. If desired, skim soup. Just before serving, stir in cilantro and lime juice.

1 ½ cups: 380 cal., 23g fat (18g sat. fat), 49mg chol., 677mg sod., 21g carb. (4g sugars, 1g fiber), 20g pro.