- 1/2 cup low-sodium soy sauce
- 1/2 cup dark brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 1-inch piece fresh ginger, peeled and sliced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 1/2 pounds pork shoulder, trimmed of fat and cut into 2-inch pieces
- 12 ounces soba noodles
- 2 red bell peppers, thinly sliced
- 1/2 pound 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 crush red pepper flakes. Add the pork and toss to coat. Cover and cook until the pork is tender, 7 to 8 hours on low or 4 to 5 hours on high.
About 15 minutes before serving, cook the soba noodles according to the package directions. Add the bell peppers and sno peas to the noodle water during the last minute, or so, of cooking.
Meanwhile, transfer the pork to a medium bowl. Pour the cooking liquid from the slow cooker 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 peanuts to garnish.