Ingredients
4 teaspoons canola oil2 pounds boneless country-style pork ribs, trimmed, cut into 1-inch cubes2 medium carrots, cut into 1-inch pieces1 medium sweet red pepper, cut into 1-inch pieces1 can (8 ounces) sliced water chestnuts, drained6 garlic cloves, minced2 tablespoons soy sauce1 tablespoon hoisin sauce1 tablespoon minced fresh gingerroot2 teaspoons Sriracha chili sauce2 cans (14-1/2 ounces each) chicken broth1 package (10 ounces) frozen shelled edamame, thawed1 package (3 ounces) ramen noodlesThinly sliced green onions, optional
Preparation
In a large skillet, heat oil over medium-high heat. Brown pork in batches. Remove to a 5-qt. slow cooker. Stir in the next nine ingredients.
Cook, covered, on low until meat and vegetables are tender, 4-5 hours. Stir in edamame. Break up noodles slightly; stir into soup, discarding or saving seasoning packet for another use. Cook, covered, on low until noodles are al dente, 10-15 minutes.
Serve immediately. If desired, top with green onions.
