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Thai Ramen

Thai Ramen combines ramen noodles with pork in a creamy, tangy, spicy sauce. A little planning ahead makes this an easy weeknight dinner.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 8 hours
Servings 8
Calories 487kcal
Author Jill McOwen

Equipment

  • slow cooker

Ingredients

  • 1 pork tenderloin about 1 1/4 to 1 1/2 pounds
  • 2 cans light coconut milk
  • 1/2 cup soy sauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup Thai red curry paste more if you like more heat
  • 1/4 cup lime juice
  • 2 tbsp sugar
  • 8 pkgs ramen noodles
  • 1 red pepper thinly sliced
  • crushed peanuts and lime wedges for garnish

Instructions

  • Whisk together the light coconut milk, soy sauce, peanut butter, Thai red curry paste, lime juice and sugar.
  • Place the pork tenderloin into the Crock Pot liner.
  • Pour the sauce over the pork tenderloin.
  • Cover and cook the pork and sauce on low heat for 6-8 hours.
  • Shred the pork and keep the pork and sauce warm.
  • Cook the ramen noodles according to package directions. Don't use the seasoning packets if included. Drain the ramen.
  • Place a serving of ramen noodles in each bowl. Top each with broth and some of the shredded pork.
  • Garnish the Thai ramen with some red pepper slices, lime wedge and crushed peanuts.

Nutrition

Calories: 487kcal | Carbohydrates: 13g | Protein: 52g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 1098mg | Potassium: 1055mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1639IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 3mg