Slow Cooker Korean Short Ribs with Noodles

When the constantly changing schedules in my household force a switch in our dinner plans, the results can be extra-delicious.

My kids ended up having a full day of activities when I had hoped to make this slow cooker recipe, so I let the meat marinate another day. That led to super-tender beef full of tangy flavor.

This recipe uses short ribs, which do well in the slow cooker. But while short ribs are nicely marbleized, they can also carry a lot of extra fat. I like to trim off as much as possible. This doesn't affect the taste and can really cut down on the grease.

To add more veggies and color, I spiralized a few carrots and tossed them into the hot water during the last 2 minutes the noodles were cooking. We'll definitely be making this again soon!

Mangia! Mangia!
Andrea

Slow Cooker Korean Short Ribs with Noodles
Inspired by a recipe from Kroger

4 pounds beef short ribs, trimmed
1 cup Hoisin sauce
1 cup low sodium soy sauce
3 tablespoons brown sugar
4 cloves of garlic, minced
4 tablespoons fresh ginger, grated
4 tablespoons sesame oil
12 green onions, cut into 1 inch pieces

For serving:
Cooked rice noodles
(Optional: Add spiralized carrots to the pot during the last 2 minutes of noodle cooking.)
Chopped green onions
1 lime, sliced into wedges

In a large container with a lid, combine and mix together Hoisin sauce, soy sauce, sugar, garlic, ginger, sesame oil and green onions. Add short ribs and stir to coat. Seal with lid and marinate in refrigerator overnight or for 24 hours.

When ready to cook, place short ribs and marinade in a 6-quart or larger slow cooker. Cook on high for about 8 hours or until meat begins to fall apart.

Using a slotted spoon, remove short ribs from slow cooker to a plate. Separate meat from the bones and shred the beef.

Pile noodles onto a platter. Top with shredded beef. Add a little sauce from the slow cooker to the beef if desired. Top with chopped green onions. Serve with lime wedges.

Ramen with Chicken & Vegetables

My kids keep seeing a commercial for Ramen noodles, so I recently bought a 12-pack at the grocery store so they could try them. It was a trip down memory lane to my post-college, working-as-an-intern days when I often ate cooked and drained ramen mixed with a little butter, the seasoning packet and (canned) chicken.

My kids now bring ramen soup (in a thermos) for their school lunch about once a week. For the dinner table, I decided to see if I couldn't expand my old college recipe a little bit.

Adding lots of veggies and some Asian seasonings did the trick. Go ahead and add more or different vegetables or leave out the chicken for a vegetarian meal and/or experiment with the sauce to find a blend that fits your tastebuds.

The great thing about this recipe is that the day after we have this for dinner, there's enough leftover ramen for my lunch, too!

Mangia! Mangia!
Andrea

Ramen with Chicken & Vegetables

4 packs of ramen noodles, cooked and drained (reserve seasoning packet for another use)
2 tablespoon oil, divided
1 cup carrots, julienned (Make life easy and buy a bag of shredded carrots!)
1 cup snow pea pods, julienned
1/2 a large red bell pepper, julienned
2 cans (5 ounce) or 1 can (10 ounce or 12 ounce) of chunk white chicken, packed in water OR 1 1/4 cups to 1 1/2 cups cooked, shredded chicken
2 tablespoons soy sauce
1 or 2 tablespoons Hoisin sauce (depending on your taste)
1 or 2 teaspoons fresh grated ginger (depending on your taste)
Salt and pepper to taste
Sliced green onions for serving
Chopped fresh cilantro for serving

Cook ramen noodles according to packet directions. Drain and set aside.

Heat 1 tablespoon oil in a large skillet. Add vegetables and cook, stirring often until tender-crisp, about 5 minutes.

Remove veggies from pan and set aside in a bowl.

Add remaining oil to skillet and add chicken. Cook until heated through. Add vegetables back into pan and stir to combine.

Add soy sauce, Hoisin sauce, ginger, salt and pepper. Stir and cook for a few minutes until sauce begins to thicken. Add more soy sauce, Hoisin and ginger to taste.

Add ramen noodles to pan and stir to combine and to coat noodles in sauce. Cook for 1 to 2 minutes to heat through.

Top with green onions and cilantro and serve.

Slow Cooker Mongolian Chicken

Usually when I'm working on an idea for dinner, I read a gazillion recipes and then cobble them together for a new final product. Or I stand in front of the open cupboards long enough to come up with a recipe that uses up what I have on hand. Yeah, usually the second one.

When I stumbled across a recipe for Slow Cooker Mongolian Chicken on Pinterest, I had to try it. No substitutions to use up the half-empty box of whatever in my pantry. No additional research. No comparing similar recipes. I even bought special ingredients I'd never used before. (I'm talking to you, sweet chili sauce.) And I barely tweaked the recipe.

After one bite, I knew I had to share this one here on HDHH. It was SO good. Worth a trip down the Asian aisle at the grocery store.

And it's a crock pot recipe! Amy is the crock pot queen around here, but I thought she'd be willing to share the spotlight for this delicious dinner.

Let's get cooking!
Erin

Slow Cooker Mongolian Chicken
Gently adapted from Carlsbad Cravings

1/2 cup low-sodium soy sauce
1/2 cup water
1/3 cup brown sugar
4 tablespoons sweet chili sauce
2 tablespoons sweet rice wine
2 tablespoons fresh chopped peeled ginger
1 tablespoon Hoisin sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds* boneless, skinless chicken breasts
1 1/2 tablespoons cornstarch
Cooked rice for serving, optional
Steamed broccoli for serving, optional
Sesame seeds for garnish, optional

Whisk together soy sauce, water, brown sugar, sweet chili sauce, sweet rice wine, ginger, Hoisin, salt, and pepper. Place chicken in the slow cooker. Top with 1/2 cup sauce and turn to coat. Refrigerate remaining sauce. Cook chicken on low for about 4 hours**.

Remove cooked chicken to a plate and use two forks to shred it. Return chicken to the slow cooker.

Place reserved sauce in a pan over high heat along with the liquid from the slow cooker. Whisk in cornstarch. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, about 6 minutes. Stir as much sauce as you'd like into the shredded chicken and keep on the warm setting until you're ready to eat.

Serve chicken over rice with remaining sauce on the side. Garnish with sesame seeds. This meal is extra tasty with steamed broccoli.

*This was two gigantic chicken breasts for me.
**After 4 hours, my chicken was fall-apart tender and not over-cooked. I think my slow cooker tends to run a bit hot, so yours may take longer. When you can shred the chicken with two forks, you'll know it's done.